_Mode_.--Peel and cut the potatoes into thin slices, as nearly the same
size as possible; make some butter or dripping quite hot in a
frying-pan; put in the potatoes, and fry them on both sides of a nice
brown. When they are crisp and done, take them up, place them on a cloth
before the fire to drain the grease from them, and serve very hot, after
sprinkling them with salt. These are delicious with rump-steak, and, in
France, are frequently served thus as a breakfast dish. The remains of
cold potatoes may also be sliced and fried by the above recipe, but the
slices must be cut a little thicker.
_Time_.--Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes.
_Average cost_, 4s. per bushel.
_Sufficient_,--6 sliced potatoes for 3 persons.
_Seasonable_ at any time.
A GERMAN METHOD OF COOKING POTATOES.