Recipe: Potato Fillets

Pare and slice the POTATOES thin; cut them if you like in small fillets about a quarter of an inch square, and as long as the potato will admit; keep them in cold water until wanted, then drop them into boiling lard; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the POTATOES back and fry till done; this operation causes the fillets to swell up and puff.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)