Peel large potatoes, slice them about a quarter of an inch thick, or
cut them into shavings, as you would peel a lemon; dry them well in a
clean cloth, and fry them in lard or dripping. Take care that the fat
and frying-pan are quite clean; put it on a quick fire, and as soon as
the lard boils, and is still, put in the slices of potato, and keep
moving them until they are crisp; take them up, and lay them to drain
on a sieve. Send to table with a little salt sprinkled over them.