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📝 Description
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🥘 Ingredients
Potatoes, salt and water; to every 6 potatoes allow 1 tablespoonful of minced parsley, 2 oz. of butter, pepper and salt to taste, 4 tablespoonfuls of gravy, 2 tablespoonfuls of lemon-juice.
👨🍳 Method
Wash the potatoes clean, and boil them in salt and water by recipe No. 1138; when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stewpan with the pepper, salt, gravy, and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and, when quite hot through, squeeze in the lemon-juice, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Potatoes à la Maitre d'Hôtel this week, and I must say, the simplicity of the dish belied its delightful complexity. I expected a mere boiled potato dish, but the addition of lemon juice at the end was a revelation — it brightened the entire dish, making the humble potato sing with a zest that surprised my taste buds. I found the gravy bound the dish together beautifully, and the parsley added a fresh, herbaceous note that kept the flavors dancing on my palate. This recipe is perfect for the weeknight cook looking to elevate a simple side dish. The preparation is straightforward, and the results are far from mundane. The key is not to rush the potatoes — let them cool and slice them thickly to prevent breaking. Serve these alongside a roast or a simple grilled protein, and you'll have a meal that feels special yet effortless.
