International Styles

Cream Potato Recipe

Boil some potatoes of a firm kind in the usual way. Take a small, sharp, thin-bladed knife and slice them into thin slices. Put 1 pint of these into a stewpan with 1 teaspoonful of salt, 1 ounce of butter, a small bit of pepper, salt, and grated nutmeg, and a table-spoonful of lemon juice. Pour ¼ of a pint of cream over the top, cover the saucepan closely, and shake it over the stove for eight or ten minutes. Place the potatoes on a hot dish, and be very careful not to break them.

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