This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Wash and scrape them, put them on in boiling water, and boil them for ten minutes; dry them in a cullender, and fry them brown in a little butter. They are sometimes plain boiled, and a little melted butter poured over them.
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