Potato Boiled

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Meg Dods says there are great varieties of potatoes, and fully as many ways of cooking them, but recommends boiling in preference to steaming. Mrs. Rundell prefers steaming, or, if boiled, in plenty of water, and when half done, some cold water and salt thrown in, and boil until not quite done, and then left in the pot near the fire.*

* This is the Irish peasant’s way (if he wishes to fast for six hours), as it leaves the bone or moon in it. The origin of the word in Irish, au ghealeach, is that, when a half-cooked potato is cut in two, the centre shows a disk, with a halo around it, like the moon. This does not digest so quick, and allows the person who eats it to go longer without food, which I consider a great detriment to the coating of the Stomach.

Mrs. Glasse says, Boil in as little water as possible, without burning the saucepan.

Mrs. Acton gives only the Lancashire way; this is, peeled and boiled slowly; when done, salt thrown over, and then the pot shook violently for some time, so that they are broken. She remarks that this method is not economical.

Having given these, it is only right I should give my ideas. As I have before said, they all, perhaps, require a different system. If steamed, salt should be thrown into the water, and not on the potato, and when done, remove the steamer, and also the cover.