(Recipe #20, page 71)
Peel the potatoes, wash them thoroughly, and cut them into thin slices. Then either place a generous amount of lard and butter in equal proportion in a frying pan or brown diced bacon in it, shake the potatoes in to a depth of about an inch, add the requisite salt and a cup of water, and cover the pan tightly. Fry the potatoes over moderate heat until they are browned and done. Serve at once or turn them over with a spatula and brown them on the other side.
Translated by David Green.