Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Potatoes, Broiled

Potatoes, Broiled

Take some cold potatoes; cut them lengthwise into slices half an inch thick, dredge a little flour lightly over these, and lay them on a hot gridiron over a clear but not very fierce fire. Turn them about that they may be equally coloured on both sides, and serve very hot. The slices must not be allowed to get hard, or they will be spoilt. Time, till browned. Allow two or three potatoes for each person. Probable cost, 1d. or 1 1/2d. per pound.

Read next

← Potatoes, Boiled in Their JacketsPotatoes, Browned Under a Roasting Joint →