An Elegant Mould of Potatoes

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From an anonymous nineteenth-century MS. in the Macadam collection, Edinburgh.


  • 2 lb. (1 k.) new potatoes
  • 8 oz. (240


Wash and scrape the potatoes, slice into thin, even slices. Butter a round mould or a soufflé dish well. Put a layer of potatoes at the bottom, placing them evenly. Season with pepper and salt. Melt the rest of the butter and pour a little over the layer of potatoes. Then add another layer of potatoes, butter and seasoning, and continue until the mould is nearly full. Put the mould into a hot o