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Potatoes, Mount Vernon

Peel, wash and dry well three large, sound raw potatoes. Cut them crosswise into slices a quarter of an inch thick.

Heat in a large frying pan three tablespoons leaf lard; lay in the potatoes carefully, one beside another; season with a teaspoon salt and half teaspoon white pepper. Cook them for five minutes on each side, or until a good golden colour; then place the pan in a hot oven and bake for ten minutes. Remove, arrange them crown-shape on a hot dish and serve.