vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Potatoes
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for the million (1891), page 178. The excerpt below is the record exactly as published.
the potatoes, then take them up, let them get cold, and cut them into moderately thick slices. Put into a stew-pan a lump of fresh butter with a teaspoonful of flour and a teacupful of broth ; when these boil add the potatoes with some finely chopped parsley ; season with salt and pepper, and let them stew for five minutes, during which time beat up the yolk of an egg with a tablespoonful of cold water and a little lemon juice. When the sauce sets, dish up the vegetables, and serve at once. POTATOES (BROILED). — Boil the potatoes till they are rather more than half cooked, then remove the jackets, flour them, and lay them on a greased gridiron over a clear fire. Serve with f'esh butter. POTATOES (FRIED). — Peel the potatoes and throw them into a pan of cold water as they are done, so as to preserve their colour ; cut them into thin slices, and fry in a pan of hot fresh butter
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