Potato Straws from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel the potatoes and shred them in lengths of about three inches and one eighth of an inch thick, keep them in salt and water till ready to cook, then dry them in a cloth and put them in a frying ...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Frying basket
- Deep fryer
- Stove
Ingredients
- potatoes
- salt
- parsley
- water
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