Fried Potatoes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
lard or dripping ↝ Lard [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Pare and slice potatoes half an inch thick
Wipe them dry
Flour them
Put them into boiling hot lard or dripping
Fry them of a light brown colour
Drain them dry
Sprinkle a little salt over
Serve them up directly with melted butter in a sauce boat

Original Text

Fried Potatoes.

Pare and slice potatoes half an inch thick; then wipe them dry, flour, and[152] put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry, sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat.

Notes

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