Today I’m back with another recipe inspired by AGNES GREY by Anne Brontë! Agnes eats a side of potatoes with her steak when she first arrives at Wellwood, so I decided to make stewed potatoes, a recipe from the late 1800s. What makes stewed potatoes different from regular boiled potatoes is that they’re simmered in milk and/or broth until the liquid thickens into a creamy sauce, which is then served with the potatoes. The recipe I’m using today is a combo of two recipes from 12 Tomatoes and CutsFood. I also added a bit of flour to my sauce to make it extra thick—a bit more like gravy.
These are just as easy to make as mashed potatoes and every bit as cozy and comforting. They’re perfect alongside the Stewed Steak with Pearl Onions I posted a couple weeks ago. Enjoy!
A
Victorian Stewed Potatoes
“She led me into the dining-room, where the family luncheon had been laid out. Some beefsteaks and half-cold potatoes were set before me; and while I dined upon these, she sat opposite, watching me (as I thought) and endeavouring to sustain something like a conversation—consisting chiefly of a succession of commonplace remarks, expressed with frigid formality . . .”
— AGNES GREY
INGREDIENTS:
- 3 russet potatoes
- 2 Tbsp butter
- 1/2 onion, diced
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp dried thyme
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 Tbsp flour
- 1 tsp snipped fresh parsley
Makes approx. 4 cups stewed potatoes
INSTRUCTIONS:
- Peel the potatoes and cut in half lengthwise. Cut each half into 6 cubes. Set aside.
- In a medium pot, melt butter over medium heat and cook onion for 3 minutes or until translucent, stirring regularly.
- Add chicken broth, milk, potatoes, thyme, salt, and pepper. Bring to a boil over medium-high heat. Immediately reduce heat to medium-low. Cover and simmer for 12-15 minutes or until fork tender, stirring occasionally.
- Whisk flour into 2 tablespoons cold water and stir into the pot. Cook for 3 minutes until mix is thickened and the flour is cooked through, stirring continuously. Transfer to a serving plate and top with fresh parsley.
- Serve to the new governess when she arrives at your Victorian mansion.
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