Broiled Potatoes
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
-----------
Broiled Potatoes.
Cut whole boiled potatoes, lengthwise, into slices a quarter of an inch thick, and lay upon a gridion over a hot, bright fire. Brown on both sides, sprinkle with pepper and salt, lay a bit of butter upon each, and eat very hot.
-----------
Broiled Potatoes.
Cut whole boiled potatoes, lengthwise, into slices a quarter of an inch thick, and lay upon a gridion over a hot, bright fire. Brown on both sides, sprinkle with pepper and salt, lay a bit of butter upon each, and eat very hot.
