Mashed potato, most traditionally in a scallop shell, but often in a small mound, buttered and grilled.
Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)
To Scallop Potatoes.
Boil your Potatoes, then beat them fine in a Bowl with good Cream, a Lump of Butter and Salt, put them into scollop'd Shells, make them smooth on the Top, score them with a Knife, lay thin Slices of Butter on the Top of them, put them in a Dutch Oven to brown before the Fire. - Three Shells is enough for a Dish
For other versions, see:
Exeter Scalloped Oysters
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY