Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe from a cookbook
that I don't use that often it is very
fragile this is a second edition
printing of cookery And Pastry as taught
and practiced by Mrs McIver teacher of
those arts in Edinburgh
this was published in 1777 if I'm
interpreting the uh the the letters at
the bottom correctly
first published I believe in 1773 at
least the forward in this one is dated
1773.
now I was
I was looking through it for a different
type of recipe
and I came across one and I said oh
I'm going to be doing a rib roast on the
smoker next week let's do this one we'll
put the two recipes together so we're
going to make a common potato pudding to
be fired below roasted meat now in this
time period you would more than likely
be cooking in an Open Hearth fireplace
type apparatus
um roast would be on a spit in front of
the fire and they would put all kinds of
different vegetables in roasting pans or
in pans underneath different types of
puddings Yorkshire pudding for example
and it would cook under the meat the
drippings from the meat would fall into
the pan below with the vegetables which
is essentially what this is It's a
potato dish that you cook under the meat
on the heat
and it's written very much in
the way that recipes were written in the
1700s it's vague
it's a little bit out of order it tells
you to do a bunch of things and then it
tells you to put it on the fire and then
it says oh by the way you know if you
put three eggs in it that'd be great too
so what I've got here are potatoes I've
cooked them boiled them in water just a
little bit of salted water that's it
recipe tells me that I should peel them
I just can't do it I can't do it I can't
peel potatoes I'm supposed to put in a
good piece of butter I say that's a good
piece of butter
and we'll Mash that in butter will melt
with the potatoes
and then some sweet milk
we all know that sweet milk is just milk
just regular milk it's just milk that
isn't sour it is not sweetened milk now
I'm supposed to Salt and Spice it
um
so
cooked it in salted water to begin with
but a little bit of Salt's not going to
hurt I'm going to put in a little bit of
black pepper
and for other spicing
I know it's not a spice
stop typing I know it's not a spice it's
actually a root vegetable and it's
pickled I'm going to put in horseradish
because I
love mashed potatoes with horseradish so
I'm gonna put a good Scoop
maybe a good Scoop and a half
we'll Mash that in
now it tells me to put it in a dish
stick it under the roast
then it says
but you know what if you cast three eggs
and mix them in it makes a nice light
dish so we will cast three eggs which
simply means beat three eggs so into a
little
jug
three eggs
and just with a fork
we'll just cast those
eggs in
says
It also says some choose to put in an
onion I to choose to put in an onion
and we'll just
mix all of that together
final stir got a cast iron frying pan
could be cast iron
could be clay could be anything that
you're willing to put on your barbecue
or smoker underneath the meat I mean you
don't have to do this
uh outside on your barbecue or smoker
you could just do this in the oven
and instead of putting your roast on a
roasting pan or in a roasting pan
just sit it on the rack
done this I've done this with chicken
and it's really good sit the sit the
meat on the rack and then directly below
it put your pan
and the pan just catches all of the
drippings and it bakes along with it
um
it's really good so out to the smoker we
go
and here we go the roast is already
underway
the pan directly under it let everything
drip into the potatoes and let it
continue to cook
okay so if you were here yesterday for
the smoked rib roast you will have known
that we were making this the potato
pudding
um
what is it actually called
oh you didn't that's not its name well
it is kind of it is I feel like it might
be a spoon versus a fork but it's hard
to tell
a common potato pudding to be fired
below roasted meat there you go which it
is so you cooked it underneath the roast
yep so I would expect more drippings
what happened here the roast only
dripped in that one spot
so um I would stir it in I think I'd
Stir It In
do you want to do that now yeah or yeah
stir it in stir it in Jules
I don't know this is the correct
stirring spoon
oh
I kind of I'm not gonna
that's probably good okay I'll do that
for now okay here we go
all right I feel like I ruined the
Crusty top because I kind of like the
Crusty top but there we go
spoon for you
that's actually I don't know how to
describe the flavor
but it is a lovely flavor yeah
and it'll go well with the uh well the
meat some broccoli I'm good
nothing has changed really too much in
the cooking of mashed potatoes no but
it's got it it's got a different flavor
though it's not like the buttered
there's clearly more flavor in there
than yeah it's the smoking because
you're cooking it over fire like it was
meant to be cooked over a fire it was
cooked under the roast until like it was
meant and so you've got all of those
flavors going on
um that's really good I put that on at
the same time as the roast
from the very beginning of the roasting
you probably do it a little later do it
a little bit later yeah definitely do it
a little bit later
um
maybe just put a pan under the roast to
catch the first amount of drippings and
then pour them on top
yeah because it doesn't need to go for
the whole cooking no
no anyway it goes together though great
recipe from the 1770s thanks for
stopping by see you again soon