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Fried Potatoes

Peel and wash well a half dozen good-sized potatoes and slice them to a quarter of an inch in thickness, place them in hot clarified beef-suet or fat and cook slowly. When they become quite soft turn them out onto a skimmer; ten minutes is usually sufficient time. Then the fat should be heated again to the boiling point, put in the potatoes once more and smooth them down with the skimmer; after the lapse of a couple of minutes they will swell up considerably; then lift them out, drain and sprinkle over a pinch of salt. Serve on a heated dish with a folded napkin.