Pare and lay in ice-water for an hour. Choose the largest and soundest
potatoes you can get for this dish. At the end of the hour, pare, with
a small knife, round and round in one continuous curling strip. There
is also an instrument for this purpose, which costs but a trifle, and
will do the work deftly and expeditiously. Handle with care, fry—a few
at a time, for fear of entanglement—in lard or clarified drippings,
drain, and arrange neatly upon a hot flat dish.