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Classic
Cook Books
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page 194
scrape and peel them, place in a pan and bake 1/2 an hour; or, cut them (steamed
or boiled) in slices and fry in butter or lard; or, peel and slice when raw, and
fry a layer at a time on a griddle or in a frying-pan, with a little melted
lard, using care not to cook them too long, or they will become hard; or drop in
boiling lard in a frying-pan, turn them till a nice brown on both sides; or,
halve or quarter them and bake in a pan with roast beef, basting them often with
its drippings.
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Classic
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