Cassell's dictionary of cookery

Potatoes for Pilgrims (a Trappist recipe).— Boil six or eight potatoes, and cut them in slices. Make a little frying batter {see Frj-ing Batter), and dip in it half a dozen onions thinly sliced ; fry these in hot fat, and when they are browned, put the potatoes into the pan with them. Pour over them as much milk as will barely cover them. Sprinkle powdered sugar upon them, let them stew gently a short time, and serve very hot. Time to stew, five or six minutes. Probable cost, 8d. Sufficient for four or five persons. Potatoes Fried. — French kidney potatoes are the best for this purpose. Wash and peel some potatoes, and cut them from the breadth (not the length) in slices as thin as a shilling. As they are sliced throw them into cold water, and keep them there until wanted. "WTien they are to be dressed, dry them carefully in a napkin, and throw them — a few at a time — into as much boiling fat as will cover them entirely. The fat may be known to be boiling when it ceases to hiss, and is still. Move the potatoes about in the fat that they may be equally cooked, and when they are brightly browned on both sides and crisp, put them on a cloth or on brown paper before the fire to drain the grease from them, sprinkle a little salt over them, and serve very hot. Fried potatoes are good with steaks or chops, or may be even served by themselves as a breakfast dish. Cold boiled potatoes may be sliced and fried in the same way, but the slices should be cut a quarter of an inch thick. Time to fry, about eight or ten minutes. Probable cost, potatoes Id. to 1 Jd. per pound. Sufficient, allow four or six potatoes for each person. Potatoes, Fried (another way).— Cut the potatoes in slices about the thickness of a shilling; then fry them in clarified butter. If you have any goose dripping, it will do better. When the potatoes are fried a fine brown colour and crisp, drain all the grease on a towel, and serve them quite hot on a napkin, or in a deep dish ; they cannot be dished nicely in any other way. Do not forget to sprinkle them over with a little pounded salt. Potatoes, Fried (another way). — Take a sufficient number of potatoes, and cut them in thin slices. Melt some butter in a frying-pan, POT ( 634 ) POT and put in the slices. Add pepper, salt, and chopped parsley. Stir the potatoes now and then till they are of a good colour and crisp, then send them to table. By way of variety, potatoes may be fried in hatter, a little pepper and salt being shaken over them when they are frying. Potatoes Pried for Garnish {see Garnish, Potatoes Fried for). Potatoes, Pried, Garnish of.— Cut the potatoes into any fanciful shapes, wash them, drain them on a cloth, and then melt a pound of butter, and pour it over them. Put the potatoes in a stewpan on a quick fire, with fire on the cover. When done, fry the potatoes in butter, a little veal glaze, and serve immediately. Potatoes, Fried (German method). — Fry in some butter small slices of bread and sliced potatoes parboiled in water lightly salted; serve them on a dish, and pour over them a little bouilli of potato flour; sprinkle with sugar, and brown them in a Dutch oven.