ROASTED POTATOES WITH MUSHROOMS
Six medium-sized potatoes (of uniform shape), vegetable butter, 3 ozs. minced mushrooms, 1 slice onion (scalded and minced), 1 oz. dairy butter, 2 ozs. finely-sieved Hovis breadcrumbs, 1 teaspoonful chopped parsley, 1 egg, seasoning, thick brown sauce, parsley for garnishing.
Method.—Trim the potatoes, after peeling them, so that they are round and as nearly the same size as possible (the trimmings can be used for soup), and cut a piece from one end so that they will stand upright; put them into a baking tin containing some hot vegetable butter and bake in a well-heated oven until they are nicely browned, basting them frequently. When done remove the centre of the inside with an apple corer or small tubular-shaped cutter and fill the cavity with mushrooms, prepared as below. Replace the potatoes in the oven for about ten minutes, and serve them surrounded by some thick brown sauce flavoured with a few drops of Maggi’s essence, and a little piece of parsley on the top of each. For the stuffing, fry the mushrooms and onion in the butter for ten minutes, stirring gently all the time, then add the breadcrumbs and the chopped parsley, season with salt, pepper, and a little mace or nutmeg, and stir over the fire for six minutes more; remove the pan at the end of the time and moisten the mixture with sufficient beaten egg to bring it to a fairly stiff paste and use as directed.