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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. Peel and slice the potatoes thinly, cutting them into small fillets about ¼ inch square.

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

  3. Heat lard in a pot until boiling.

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

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

  6. Increase the heat of the lard, then return the fillets to fry until fully cooked and puffed up.

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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