Of Food. 481 



iV, for instance, of the weight of the potatoes, or even 

 less ; add a seasoning of salt, pepper, and sweet herbs ; 

 mix up the whole with boiling water to a proper con- 

 sistency, and form the mass into dumplings of the size 

 of a large apple. Roll the dumplings, when formed, in 

 flour, to prevent the water from penetrating them, and 

 put them into boiling water, and boil them till they rise 

 to the surface of the water and swim, when they will 

 be found to be sufficiently done. 



These dumplings may be made very savoury by mix- 

 ing with them a small quantity of grated hung beef or 

 of pounded red herring. 



Fried bread may likewise be mixed with them ; and 

 this without any other addition, except a seasoning of 

 salt, forms an excellent dish. 



Upon the same principles upon which these dump- 

 lings are prepared, large boiled bag-puddings may be 

 made ; and for feeding the poor in a public establish- 

 ment, where great numbers are to be fed, puddings, as 

 there is less trouble in preparing them, are always to 

 be preferred to dumplings. 



It would swell this Essay (which has already exceeded 

 the limits assigned to it) to the size of a large volume? 

 were I to give receipts for all the good dishes that may 

 be prepared with potatoes. There is, however, one 

 method of preparing potatoes much in use in many 

 parts of German)^, which appears to me to deserve be- 

 ing particularly mentioned and recommended. It is 

 as follows : — 



A Receipt for preparing boiled Potatoes with a Sauce. 



The potatoes, being properly boiled and skinned, are 

 cut into slices, and put into a dish ; and a sauce, simi- 



VOL. IV. 31 



