It requires a little plane, or potato or cabbage cutter, to cut these
potatoes. Two or three fine, large potatoes (ripe new ones are
preferable) are selected and pared. They are cut, by rubbing them over
the plane, into slices as thin or thinner than a wafer. These are placed
for a few moments in ice, or very cold water, to become chilled. Boiling
lard is now tested, to see if it is of the proper temperature. The
slices must color quickly; but the fat must not be so hot as to give
them a dark color.
Place a salt-box on the hearth; also a dish to receive the cooked
potatoes at the side; a tin plate and perforated ladle should be at hand
also. Now throw, separately, five or six slices of the cold potato into
the hot lard; keep them separated by means of the ladle until they are
of a delicate yellow color; skim them out into the tin plate; sprinkle
over some salt, and push them on the dish. Now pour back any grease that
is on the tin plate into the kettle, and fry five or six slices at a
time until enough are cooked. Two potatoes fried will make a large
dishful.
It is a convenient dish for a company dinner, as it may be made early in
the day; and by being kept in a dry, warm place (for instance, a
kitchen-closet), the potato-slices will be crisp and nice five or six
hours afterward. They are eaten cold, and are a pretty garnish around
game, or, in fact, any other kind of meat.