Broiled Potato Recipe
Take some cold or raw potatoes; slice them length-wise into slices
½ an inch thick, dredge a small bit of flour lightly over these,
and put them on a hot gridiron over a clear but not very fierce
fire. Turn them about so they can be equally coloured on both sides,
and serve piping hot. The slices must not be permitted to get hard,
or they will be ruined. Time, till browned. Allow 2 or 3 potatoes
for each person.