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Updated: May 22, 2025
When it boils, add the potatoes. Boil a minute, and serve. Pare potatoes, and slice thin as wafers, either with a potato-slicer or a thin-bladed, very sharp knife. Lay in very cold water at least an hour before using. If for breakfast, over-night is better. Have boiling lard at least three inches deep in a frying kettle or pan.
Spoons, skewers, vegetable-cutters, and any other small conveniences used at this table, such as potato-slicer, larding and trussing needles, &c.; A chopping-knife and wooden tray or bowl; Rolling-pin, and bread and pastry board; Narrow-bladed, very sharp knife for paring, the French cook-knife being the best ever invented for this purpose.
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