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Domestic News
November 4, 1924
The Advance
Richwood, Nicholas County, West Virginia
What is this article about?
The United States Department of Agriculture recommends baked or stuffed potatoes as a side for roast beef, with preparation instructions, and describes making browned potatoes by parboiling and roasting with meat.
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Full Text
Baked Potatoes Served With Roast Beef.
(Prepared by the United States Department of Agriculture.)
While browned potatoes are very often served with roast meats because of the convenience of cooking them in the meat fat, the United States Department of Agriculture says that baked potatoes, either "au naturel" or stuffed, are very acceptable with roast beef. Bake the potatoes in a hot oven for about 45 minutes or until soft. Cut a slice from the side of each and scrape out the inside. Mash this and season with salt and pepper. Add enough heated milk to bring to the consistency of ordinary mashed potatoes. When partly cooled add egg. This may be left-over whites or yolks or whole eggs, well beaten. Add not more than one egg to six medium-sized potatoes. Refill the skins, brush with melted fat, and put back in the oven for a few minutes, until hot and browned.
As these potatoes can be prepared early in the day and filled into the skins ready to heat and brown, they are especially convenient for use when the dinner is not what one considers an "easy" one to cook and serve.
Browned potatoes are made by parboiling them for ten minutes first. Then remove the skins and place the potatoes on a roasting rack with meat. Bake them for about 40 minutes, or until the potatoes are tender, basting them occasionally with the juice in the pan.
(Prepared by the United States Department of Agriculture.)
While browned potatoes are very often served with roast meats because of the convenience of cooking them in the meat fat, the United States Department of Agriculture says that baked potatoes, either "au naturel" or stuffed, are very acceptable with roast beef. Bake the potatoes in a hot oven for about 45 minutes or until soft. Cut a slice from the side of each and scrape out the inside. Mash this and season with salt and pepper. Add enough heated milk to bring to the consistency of ordinary mashed potatoes. When partly cooled add egg. This may be left-over whites or yolks or whole eggs, well beaten. Add not more than one egg to six medium-sized potatoes. Refill the skins, brush with melted fat, and put back in the oven for a few minutes, until hot and browned.
As these potatoes can be prepared early in the day and filled into the skins ready to heat and brown, they are especially convenient for use when the dinner is not what one considers an "easy" one to cook and serve.
Browned potatoes are made by parboiling them for ten minutes first. Then remove the skins and place the potatoes on a roasting rack with meat. Bake them for about 40 minutes, or until the potatoes are tender, basting them occasionally with the juice in the pan.
What sub-type of article is it?
Recipe
Cooking Tip
What keywords are associated?
Baked Potatoes
Stuffed Potatoes
Roast Beef
Browned Potatoes
Usda Recipe
What entities or persons were involved?
United States Department Of Agriculture
Where did it happen?
United States
Domestic News Details
Primary Location
United States
Key Persons
United States Department Of Agriculture
Event Details
Baked potatoes served with roast beef: Bake potatoes for 45 minutes until soft, cut open, mash insides with salt, pepper, heated milk, and beaten egg (one egg per six potatoes), refill skins, brush with fat, and brown in oven. Can be prepared early. Browned potatoes: Parboil for 10 minutes, remove skins, roast with meat for 40 minutes, basting with pan juice.