Potatoes boiled and broiled.—(No. 103.)
Dress your potatoes as before directed, and put them on a gridiron over a very clear and brisk fire: turn them till they are brown all over, and send them up dry, with melted butter in a cup.
Potatoes fried in Slices or Shavings.—(No. 104.)
Peel large potatoes; slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them till they are crisp. Take them up, and lay them to drain on a sieve: send them up with a very little salt sprinkled over them.
Potatoes fried whole.—(No. 105.)
When nearly boiled enough, as directed in [No. 102], put them into a stew-pan with a bit of butter, or some nice clean beef-drippings; shake them about often (for fear of burning them), till they are brown and crisp; drain them from the fat.
Obs.—It will be an elegant improvement to the last three receipts, previous to frying or broiling the potatoes, to flour them and dip them in the yelk of an egg, and then roll them in fine-sifted bread-crumbs; they will then deserve to be called POTATOES FULL DRESSED.
Potatoes mashed.—(No. 106. See also [No. 112].)
When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, &c., and while hot, rub them through a colander into a clean stew-pan. To a pound of potatoes put about half an ounce of butter, and a table-spoonful of milk: do not make them too moist; mix them well together.