Peel the potatoes, and with a vegetable-cutter (three-fourths of an inch
in diameter) cut as many little balls as you can from each potato; throw
these balls into boiling-hot lard, and fry (about five minutes) until
done, when they must be skimmed out immediately. It is more convenient
to fry them in a wire-basket (see page 53). Sprinkle salt over them as
soon as done. It is a very good way of cooking potatoes as a garnish for
beefsteak or game. The cuttings of the potatoes left after taking out
the balls can be boiled and mashed. These potatoes must be served when
done, or the crusts will lose their crispness.