Potatoes fried whole (No. 105)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for POTATOES FULL DRESSED
Instructions (4)
  1. When nearly boiled enough, as directed in No. 102, put them into a stew-pan with a bit of butter, or some nice clean beef-drippings;
  2. shake them about often (for fear of burning them), till they are brown and crisp;
  3. drain them from the fat.
POTATOES FULL DRESSED
  1. It will be an elegant improvement to the last three receipts, previous to frying or broiling the potatoes, to flour them and dip them in the yelk of an egg, and then roll them in fine-sifted bread-crumbs;
Original Text
Potatoes fried whole.—(No. 105.) When nearly boiled enough, as directed in No. 102, put them into a stew-pan with a bit of butter, or some nice clean beef-drippings; shake them about often (for fear of burning them), till they are brown and crisp; drain them from the fat. Obs.—It will be an elegant improvement to the last three receipts, previous to frying or broiling the potatoes, to flour them and dip them in the yelk of an egg, and then roll them in fine-sifted bread-crumbs; they will then deserve to be called POTATOES FULL DRESSED.
Notes
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