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Potato Rissoles

Mash the desired quantity of cold boiled potatoes with a lump of butter, and one or two well-beaten eggs, seasoning to taste with salt and pepper; mould the mixture into small egg-shaped balls, and roll them in grated breadcrumb, then in beaten egg, and in the breadcrumb again. Next place a large lump of good beef-dripping in a flat stewpan over the fire, and let it remain there until the blue smoke rises, then put in the rissoles, and fry them until they become of a bright golden brown on all sides; after which, drain them for a few minutes on a sheet of kitchen-paper in front of the fire, and then pile them on a dish over which has been spread a folded napkin or ornamental dish-paper; garnish with fried parsley, and serve.

Potatoes, Sarah Cut some raw potatoes with a sharp knife into the form of corkscrews and fry till half done in not too hot fat, then drain and place them in a sautoir with some clarified butter and finish the cooking. Season with salt and chopped parsley and lemon juice.