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POTATOES, FRIED (another way) (Cut the potatoes into slices)

Cut the potatoes into slices about the thickness of a shilling, then fry them in clarified dripping. 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.