MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fadge (Potato Bread)
  Categories: Breads, Irish
       Yield: 1 servings
  
       2 lb Unpeeled “old” potatoes
       1    Egg, beaten
     1/2    Stick butter
       3 T  Flour
   1 1/2 T  Chopped parsley
   1 1/2 T  Chopped chives
   1 1/2 T  Chopped lemon thyme
            -(these three mixed, opt)
            Creamy milk
            Salt
            Freshly ground pepper
            Seasoned flour
            Bacon fat or butter for
            -frying
  
   (From “The Festive Food of Ireland” by Darina Allen. Roberts
   Rhinehart; $12.95)
   
   Boil the potatoes in their jackets, pull off the skins and mash
   straight away.
   
   Add the egg, butter, flour and herbs (if using) and mix well. Season
   with plenty of salt and pepper, adding a few drops of creamy milk if
   the mixture is too stiff.
   
   Shape into a 1″ round and then cut into eight pieces. Dip in seasoned
   flour.
   
   Bake on a griddle over an open fire or fry in bacon fat or melted
   butter on a gentle heat. Cook the fadge until crusty and golden on
   one side, then flip over and cook on the other side (about 4-5
   minutes on each side).
   
   Serve on its own on hot plates with a blob of butter melting on top.
  
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