Boil a pound of potatoes in their skins, drain and dry, and remove the skins, Put through a potato masher, and stir in a beaten egg, salt, pepper. a teaspoonful of chopped parsley, a pinch of herbs and three ounces of flour. Turn on to a floured board and work until smooth, adding more flour if necessary, to make into a smooth, workable paste. Roll out fairly thinly, and cut into rounds with a large cutter. Lift carefully into a frying-pan containing a little boiling fat. Fry until golden brown, turn over, and fry the other side. Lift out carefully, as they are apt to break, and drain well on tissue paper. Pile on lace paper, and serve as soon, as ible. These are good with chops, steaks, or cutlets. Leftover potatoes can be used, if liked.
Text read from the printed page and cleaned; old type leaves the occasional error.