The Swedish-American Cookbook by Med Femtio

The Swedish-American Cookbook by Med Femtio

Author:Med Femtio
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2012-05-20T16:00:00+00:00


Stekt potatis.

Fried potatoes.

Skala 6 potatis, som äro sä jemnstora som möjligt, och skär dem i tämligen tjocka skifvor. Lägg ett godt stycke skumfett i en panna och låt det smälta vid frisk eld. Lägg sedan potatisen i den beta flottyren och rör emellanåt om den med en skumslef, så att den blir jemnstekt. Efter 10 a 12 minuter bör den vara färdig att läggas på ett halster öfver stoven att afrinna, beströs sedan med fint salt och användes till garnityr. Den som tycker om potatis med hård stekt ytterskorpa bör låta den stekas ytterligare i 5 minuter.

Peel six potatoes of middle size and cut them in pretty thick slices. Put quite a big lump of skimmed fat in a pan to melt over a brisk fire. Immerse the potatoes in the fat and stir with a big spoon so that the potatoes become evenly fried; it ought to be ready in ten or twelve minutes; then put it over a griddle to drain; sprinkle it with fine salt and use it for garnishing. If potatoes with a hard fried crust are wanted, fry them five minutes longer.



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