Page:Mrs Beeton's Book of Household Management.djvu/967

Rh Time.—From 1½ to 2 hours. Average Cost, 6d. Seasonable at any time. Sufficient for 6 persons.

Ingredients.—Potatoes, hot oil or clarified dripping, salt.

Method.—Peel and cut the potatoes into thin slices, as nearly the same size as possible, parboil them, and dry them in a cloth. Make some oil or dripping quite hot in a saucepan, put in the potatoes, and fry to a nice brown. When they are crisp and done take them up, drain them on paper before the fire, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and in France are frequently served as a breakfast dish. The remains of cold potatoes may be sliced and fried by the above recipe, but the slices must be cut a little thicker.

Time.—Sliced raw potatoes, 25 minutes; cooked potatoes, 15 minutes. Average Cost, 1d. per lb. Seasonable at any time.

Ingredients.—6 potatoes, ½ a lb. of butter, salt.

Method.—Peel the potatoes very evenly, cut them into slices as thin as possible. Place the butter in a frying-pan, and as soon as it is boiling add the sliced potatoes, and fry them of a bright gold colour, shaking them so as to cook them equally. Drain on sheets of paper before the fire, powder with salt, and serve very hot. Serve with game.

Time.—10 to 12 minutes to fry. Average Cost, 1d. per lb. Sufficient for 3 persons. Seasonable at any time.

Note.——The adhesive tendency of the flour of the potato prevents its being baked or kneaded without being mixed with wheaten flour or meal; it may however be made into cakes in the following manner: A small wooden frame, nearly square, is laid on a pan like a frying pan, and is grooved and so constructed that, by means of a presser or lid introduced