Mrs Beetons Vegetables Revisited
Fried Potatoes
(French Fashion)
Potatoes
Hot Butter or Clarified Dripping
Salt
Peel and cut the potatoes into thin slices, all the same size if possible.
Heat some butter or dripping until quite hot in a frying pan.
Add the potatoes and fry on both sides to a brown colour.
When they are crisp and done, remove, place on kitchen paper to drain.
Serve very hot, after sprinkling with salt.
These are delicious with rump steak and in France, are frequently served 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.
Sufficient: 6 sliced potatoes for 3 persons.
Seasonable at any time.
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.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved