993 | Fried Potatoes.
—Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them); heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably; lift them out with the skimmer, drain, sprinkle a pinch of salt over, and serve on a hot dish with a folded napkin. These potatoes answer for garnishing chops and other meats.