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.

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Potatoes, Fried, Garnish Of

Cut the potatoes into any fanciful shapes, wash them, drain them on a cloth, and then melt an ounce of butter, and pour it over them. Put the potatoes in a stewpan large enough to allow them to lie clear of one another. Toss them about every two or three minutes till they are brightly browned, and serve immediately.

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← POTATOES, FRIED (another way) (Take a sufficient number)Potatoes Fried in Butter →