The $100 Prize Essay On the Cultivation of the Potato.
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Potatoes cut with a vegetable spoon and fried, make a good as well as asightly decoration for a dish of meat or of fish. They may be fried inoil also, but it is more expensive than in fat. They may be fried inbutter also, but it is still more expensive than oil, and is not betterthan fat; no matter what kind of fat is used, be it lard, beef suet, orskimmings of sauces and gravy, it can not be tasted.
~Lyonnaise. ~--Potatoes _Lyonnaise_ are prepared according to taste, thatis, as much onion as l...iked is used, either in slices or chopped. If youhave not any cold potatoes, steam or boil some, let them cool, and peeland slice them. For about a quart of potatoes, put two ounces of butterin a frying-pan on the fire, and when melted put as much onion as youplease, either sliced or chopped, into the pan, and fry it till abouthalf done, when add the potatoes and again two ounces of butter; salt, pepper, and stir and toss gently till the potatoes are all fried of afine, light-brown color. It may require more butter, as no vegetableabsorbs more than potatoes.
What to read after The $100 Prize Essay On the Cultivation of the Potato.?
You can find similar books in the "Read Also" column, or choose other free books by Compton D. A. to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Potatoes cut with a vegetable spoon and fried, make a good as well as asightly decoration for a dish of meat or of fish. They may be fried inoil also, but it is more expensive than in fat. They may be fried inbutter also, but it is still more expensive than oil, and is not betterthan fat; no matter what kind of fat is used, be it lard, beef suet, orskimmings of sauces and gravy, it can not be tasted.
~Lyonnaise. ~--Potatoes _Lyonnaise_ are prepared according to taste, thatis, as much onion as l...iked is used, either in slices or chopped. If youhave not any cold potatoes, steam or boil some, let them cool, and peeland slice them. For about a quart of potatoes, put two ounces of butterin a frying-pan on the fire, and when melted put as much onion as youplease, either sliced or chopped, into the pan, and fry it till abouthalf done, when add the potatoes and again two ounces of butter; salt, pepper, and stir and toss gently till the potatoes are all fried of afine, light-brown color. It may require more butter, as no vegetableabsorbs more than potatoes.
What to read after The $100 Prize Essay On the Cultivation of the Potato.?
You can find similar books in the "Read Also" column, or choose other free books by Compton D. A. to read onlineMoreLess
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