3 dessertspoons oil
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley
Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.
Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.41.
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