Mrs Beetons Vegetables Revisited
To Boil Potatoes in Their Jackets
10-12 Potatoes
To each 2½lt (4 pints) Water allow:
1 tbsp (heaped) Salt
To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and served with the skin on.
In Ireland where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so.
If possible, choose the potatoes that are nearly the same size..
Wash the potatoes well and if necessary, use a clean scrubbing brush to remove the dirt from them.
When thoroughly clean, fill a saucepan half full with them and just cover the potatoes with cold salted water.
They boil more quickly with a small quantity of water and besides, are more savoury than when drowned in it.
Bring them to boil, allow to simmer gently until tender.
Test by using a fork.
Drain, put the saucepan over a very low heat, with the lid partially uncovered, to allow the steam to escape and allow the potatoes get thoroughly dry, but do not allow them to get burnt.
Their excess moisture will evaporate and the potatoes, if a good sort, should be perfectly mealy and dry.
Peel quickly, put in a very hot vegetable dish, either with or without a napkin .
Serve very quickly.
After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them and makes them watery and insipid.
In Ireland they are usually served with the skins on and a small plate is placed by the side of each guest.
Time: Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils. Large potatoes, 25 minutes to ¾ hour, or longer. 5 minutes to dry them.
Seasonable all the year, but not good just before and whilst new potatoes are in season
TO BOIL POTATOES IN THEIR JACKETS
1138. INGREDIENTS - 10 or 12 potatoes; to each 1/2 gallon of water, allow 1 heaped tablespoonful of salt.
Mode - To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and if possible, choose the potatoes so that they may all be as nearly the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water, salted in the above proportion: they are more quickly boiled with a small quantity of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the potatoes dry by the side of the fire, taking care not to let them burn. Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly. After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them, and makes them watery and insipid. In Ireland they are usually served up with the skins on, and a small plate is placed by the side of each guest.
Time - Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to 3/4 hour, or longer; 5 minutes to dry them.
Average cost, 4s. per bushel.
Sufficient for 6 persons.
Seasonable all the year, but not good just before and whilst new potatoes are in season.
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