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Potato Fillets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Potato Fillets

Ingredients

Directions

  1. Pare and slice the potatoes thinly into small fillets, about ¼ inch square.

  2. Soak the fillets in cold water until ready to fry.

  3. Heat lard in a deep pan until boiling.

  4. Drop the fillets into the boiling lard and fry until nearly done.

  5. Remove the fillets with a skimmer and drain them.

  6. Bring the lard back to a boil, then return the fillets to fry until fully cooked and puffed.

  7. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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