Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Place four chopped onions, three 250unds of peeled and sliced potatoes, in a saucepan with just water enough barely to reach up to the top of the jDotatoes ;
season with pepper, and no salt ;
allow the wliole to boil gently on the fire until the potatoes are well done, and then stir altogether into a mash.
A pound of fat bacon must have been boiled in a separate pot, and afterwards cut in slices — and these are to be placed in alternate layers with the potato mash, in a greased pie dish, and sent to the baker's.
United Kingdom
Saucepan
Baking dish
Chef's knife
Cutting board
Vegetable peeler
Wooden spoon