Baked in Fat

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. even-sized potatoes
  • salt and pepper
  • dripping


Peel the potatoes and cut in halves or even in quarters if very large. Parboil and strain off the water and dry the potatoes over a low heat. Put into hot dripping in a roasting-tin, or in the tin containing the roast joint. Roll the potatoes in the fat and cook till tender and brown.