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It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce to be present. This is commonly called "liquor sauce" or simply "liquor" (liquor as in a liquid in which something has been steeped or cooked), [7] traditionally made using the water kept from the preparation of the stewed eels. However ...
Fried julienned potatoes, ham and eggs [47] Rössypottu: Finland: stew Potatoes, pork, and blodpalt, a dumpling made of blood, beer, and rye flour [48] Salchipapa: Latin America: compilation Scouse: Liverpool: stew Shepherd's pie: Britain and France: pie or casserole Meat and vegetables covered with mashed potato and baked [49] [50] Slinger: St ...
A recipe for shepherd's pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked. [10] In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust. [11]
Potatoes with meat, usually lamb or mutton, in a stew-like gravy. Aloo pie: Trinidad and Tobago: A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. Aloo posto: West Bengal, India: Poppy seed paste and potato pieces cooked together with mustard oil and dry black ...
As the stew of the South, jambalaya is a definite staple. ... It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina ... With sausage, seafood, corn and potatoes, this ...
Potatoes comprised about 10% of the caloric intake of Europeans. Along with several other foods that either originated in the Americas or were successfully grown or harvested there, potatoes sustained European populations. [47] The potato promoted economic development in Britain by underpinning the Industrial Revolution in the 19th century. It ...
The British staple of stewed meats further developed into more distinct dishes in the Victorian era. Lancashire hotpot, a dish served in the north-west of England around Liverpool and Manchester, consisting of a mutton or lamb stew topped with sliced potatoes and baked in a heavy pot, developed as a distinct regional dish. [125]
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. A dollop of pesto on top and some homemade garlic croutons is an easy way to elevate this healthy dinner. View Recipe