ROAST POTATOES
•Nothing can be more delicious as an accompaniment to a well-cooked joint than roast potatoes, but to have them done to a nicety requires some care. Choose moderate-sized ones, pare and halve them, and boil; them first for about half an hour. Then drain them and put them into the tin with the meat when the latter is nearly done. Turn the potatoes constantly to brown them equally ;all over, and if there is too much dripping in the tin pour some off to keep the potatoes from being greasy.; When done turn them out on to a sheet of kitchen paper to remove superfluous/grease. Serve in the meatdish round the joint.
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Bibliographic details
Evening Post, Volume CXXIII, Issue 55, 6 March 1937, Page 18
Word Count
114ROAST POTATOES Evening Post, Volume CXXIII, Issue 55, 6 March 1937, Page 18
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