Stewed Potatos
Having pared some fine raw potatos, quarter them, and put them into a stew-pan with a little salt, pepper, and some green sweet marjoram stripped from the stalks, and scattered among the potatos. Put them into a stew-pan with milk enough to prevent their burning, and some fresh butter—no water. If you can get cream conveniently, add some to the milk. Cover the pan, and let the potatos stew, till, on trying them with a fork, you find them thoroughly cooked, and soft and tender all through. If not sufficiently done, they are hard, tough, leathery, and unfit to eat.
They are very good stewed entirely in the dripping of cold gravy of roast beef, veal, or pork—but not mutton, as that will give them the taste of tallow. This is a nice breakfast dish. Cold potatos re-cooked never again become good. After potatos once become cold, no cooking can restore them.