Stewed Irish Potatoes. A Nice Breakfast Dish

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Wash, peel, and slice six potatoes; throw them for a few moments into cold, salted water, take them out in five minutes and place them in a stew pan on the fire; cover them with cold water; when tender, throw off all the water, pour over them half a cup of sweet milk, a little salt, pepper, and chopped parsley, and thicken them with a spoonful of butter, rolled in flour, or a teaspoonful of flour, beaten in carefully to prevent it from lumping; stew a few moments and serve in a covered dish.