FRIED POTATOES (French Fashion)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
Mode
  1. Peel and cut the potatoes into thin slices, as nearly the same size as possible.
  2. Make some butter or dripping quite hot in a frying-pan.
  3. Put in the potatoes, and fry them on both sides of a nice brown.
  4. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt.
  5. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be cut a little thicker.
Original Text
FRIED POTATOES (French Fashion). 1142. INGREDIENTS.—Potatoes, hot butter or clarified dripping, salt. Mode.—Peel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping quite hot in a frying-pan; put in the potatoes, and fry them on both sides of a nice brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and, in France, are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be cut a little thicker. Time.—Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes. Average cost, 4s. per bushel. Sufficient,—6 sliced potatoes for 3 persons. Seasonable at any time.
Notes
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