Potatoes a la Maître d’Hotel from Modern Cookery for Private Families by Eliza Acton
Boil in the usual manner some potatoes of a firm kind, peel, and let them cool; then cut them equally into quarter-inch slices. Dissolve in a very clean stewpan or saucepan from two to four ounces ...
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Cooking tools:
- Pot
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- water
- lemon-juice
- veal gravy
- pepper
- boiling water
- parsley
- salt
- potatoes
- manner
- flour
- butter
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