Fried Potatoes

Ingredients

• four or six potatoes
• as much boiling fat as will cover them
• a little salt

Method

1. 1

   Wash, peel, and slice potatoes thinly.

2. 2

   Soak in cold water until ready.

3. 3

   Dry and fry in boiling fat until browned and crisp.

4. 4

   Drain on cloth or paper, sprinkle with salt, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1336. The excerpt below is the record exactly as published.

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. Mave 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 dripi^ing, it will do better. When the potatoes are fried a fine broMTi 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, th m send them to table. By way of variety, potatoes may be fried in hatter, a little pepper and salt being shaken over ^hem 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. \Vhen done, fry the pota- toes 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 bouiUi of potato flour; sprinkle with sugar, and brown them in a Dutch oven. Potatoes Pried in Butter. — Peel some raw potatoes, and cut them in thin slices. Fry them in butter over a hot fire, continually turning them, until they become sufiiciently brown. Let them drain ; then ai-range them on a hot dish, sprinkle salt over them, and serve. Potatoes Pried Whole. — Boil small potatoes of uniform size until they are almost done enough. Drain them, and put them into a frying-pan sufficiently large to allow them to lie without touching one another, with plenty of hot fat. Shake them about till they are lightly and equally browned all over, and serve as soon as they are done enough. If liked, they may be dipped in e^g and bread-crumb before they are fried. Cold boiled potatoes may be re-dressed in this way. Time to fry, ten or twelve minutes. Probable cost, potatoes Id. or IM. per pound. Allow two or more potatoes for each person. Potatoes, Frost-bitten.— Frost seems to have the curious effect of converting the starch of potatoes into sugar. When the tubers are affected by frost, or are what is called frost- bitten, they become sweet, and in this state are no longer fit for eating ; they are usually given to cattle, or are used for distillation of spirits, or for making beer. If only slightly frost-bitten they may be partially restored by throwing them into cold water. Potatoes in Cases.— Wash half a dozen large potatoes, and bake them in a moderate oven. When done enough, cut a round the size of a crown from the top of each, and carefuUy scoop out the inside, though not so as to leave the skin quite bare. Rub the pulp thi-ough a colander, and mix with it an ounce of butter, two table-spoonfuls of milk, and a little popper and salt. Stir the mixture over the fii-e until it is hot, then add the white of an egg beaten to a froth. Eub the skin of the potatoes with butter, fiU them with the mixture, put the lids in their places, and bake the potatoes in a quick oven. If liked, the potato-cases can be filled with minced meat or forcemeat instead of mashed potatoes. Time to bake the potatoes, two hours at first, afterwards until quite hot. Probable cost, 4d. Sufficient for two or tkree persons. Potatoes, Mashed.— Boil or steam the potatoes until they are sufficiently cooked, and are mealj^ and dry. Carefully remove any dis- coloured places there may be upon them, put them into a bowl, and beat them with a woodea spoon for two or three minutes, and whilst beating, add a little salt

Cook this with the app: pantry check, scaling, and the assistant.