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Cookery manuscript, Reading, England
Page 22
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the sauce pan, & set it by the side of the fire for 15 or 20 minutes, that their superfluous moisture may evaporate, & they will become perfectly dry & mealy No. 2. Potatoes boiled & broiled - Dress Your potatoes as before directed, put them on a gridiron over a very clear brisk fire, turn them as they brown, 'till they are done all over, & send them up dry, with melted butter in a cup - No 3. Potatoes fried in slices - Peel large potatoes, & slice them, the thickness of a two-penny piece, dry them well in a clean cloth; flour them & fry them in lard, take care that your lard & frying pan are quite clean, put it on a quick fire; watch it & as soon as it boils, & the lard is still, put in the slices of potatoes, & keep moving them till they are crisp; take them up, & lay them to drain on a sieve; send them up, with a very little salt sprinkled over them
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the sauce pan, & set it by the side of the fire for 15 or 20 minutes, that their superfluous moisture may evaporate, & they will become perfectly dry & mealy No. 2. Potatoes boiled & broiled - Dress Your potatoes as before directed, put them on a gridiron over a very clear brisk fire, turn them as they brown, 'till they are done all over, & send them up dry, with melted butter in a cup - No 3. Potatoes fried in slices - Peel large potatoes, & slice them, the thickness of a two-penny piece, dry them well in a clean cloth; flour them & fry them in lard, take care that your lard & frying pan are quite clean, put it on a quick fire; watch it & as soon as it boils, & the lard is still, put in the slices of potatoes, & keep moving them till they are crisp; take them up, & lay them to drain on a sieve; send them up, with a very little salt sprinkled over them
Szathmary Culinary Manuscripts and Cookbooks
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