Potatoes ‘Fritti Alla Francese’
Wash thoroughly six large peeled potatoes, then cut them into small balls, and put them in boiling water to cook for five or six minutes. Drain, then fry them, a few at a time, in good roast-meat dripping until they are of a golden colour. When cooked, drain them, sprinkle with salt, and serve as a garnish to fish or meat.