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📝 Description
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🥘 Ingredients
Potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
👨🍳 Method
Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash them, rub off the skins with a coarse cloth, and put them into _boiling_ water salted in the above proportion. Let them boil until tender; try them with a fork, and when done, pour the water away from them; let them stand by the side of the fire with the lid of the saucepan partially uncovered, and when the potatoes are thoroughly dry, put them into a hot vegetable-dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets; drain, peel, and serve them as above, with a piece of butter placed in the midst of them.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this classic boiled new potato recipe from Mrs. Beeton this week, and I must say, it was a revelation. I expected a bland side dish, but the salty water and brief boil brought out a delightful, subtle sweetness in the potatoes that I hadn't anticipated. The most surprising detail was the instruction to rub off the skins with a coarse cloth — it added a lovely texture and rustic charm that I wouldn't have thought to do otherwise. This recipe is perfect for the weeknight cook looking to elevate a simple side dish. The process is straightforward, and the results are far from boring. The key is to use fresh, new potatoes — the kind that are small and waxy. Don't be put off by the old-fashioned language; this is a timeless technique that deserves a place in your modern kitchen. I'll definitely be making this again, perhaps with a splash of herbs or a sprinkle of chives for extra flair.
