French Fried Potatoes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Cut your peeled potatoes into long strips about half an inch in thickness and leave them in the cold water.
  2. Melt about half a pound of tub lard.
  3. When the lard is hot, drop a small crumb into it and if the fat sizzles round it is ready for the potatoes.
  4. Put the pan over a brisk fire and drop the potatoes as you take them out of the water straight into the pan.
  5. If the pan is not large enough to take them all flat, cook in two lots.
Original Text
French Fried Potatoes Cut your peeled potatoes into long strips about half an inch in thickness and leave them in the cold water. Melt about half a pound of tub lard (not bladder lard as this has always flour mixed with it which causes the things to burn in the frying pan). When the lard is hot, drop a small crumb into it and if the fat sizzles round it is ready for the potatoes. Put the pan over a brisk fire and drop the potatoes as you take them out of the water straight into the pan. If the pan is not large enough to take them all flat, cook in two lots.
Notes
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