Mashed Potatoes
From Cre-Fydd's family fare (1864).
Source and licence
From Cre-Fydd's family fare (1864), printed page 260, digitised by the Internet Archive: https://archive.org/details/b21527994
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- two ounces of Scotch
- a dessertspoonful of salt
- a saltspoonful of sugar
- a saltspoonful of pepper
- two sprigs of parsley
- two ounces of dripping
- a teacupful of boiling milk
- a tablespoonful of fine crumbs of bread
- two onions
Method
- Well wash a sheep’s head ;
- put it into a stewpan, with two onions, one turnip, one carrot, one leek, all thinly sliced, two ounces of Scotch, barley, a dessertspoonful of salt, a saltspoonful of sugar, a saltspoonful of pepper, two sprigs of parsley, one of thyme, one of majoram, tied together ;
- pour over two quarts of •water ;
- stir the barley from the bottom frequently, and skim with care ;
- simmer two hours and a half.
- Take out the head ;
- skin the tongue ;
- mash eight or nine potatoes with a wooden spoon ;
- add two ounces of dripping and a teacupful of boiling milk ;
- place the potatoes on a flat dish ;
- put the head on the potatoes ;
- sprinkle over a saltspoonful of salt, half the quantity of pepper, and a tablespoonful of fine crumbs of bread.
- Put about an ounce of dripping in small pieces on the head to baste it ;
- put it into a quick oven, and bake half an hour.
- Serve in the same dish it is baked on.
- The potatoes and the head should both be a nice brown colour.
- Take out the herbs, skim off all the fat, and serve the barley broth in a tureen.