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When they are boyled and sliced, fitting for that purpose, you must have your yolks of Eggs beaten with a grated Nutmeg or two; when your Pan is hot, you must dip them into the Yolks of Eggs, and charge your Pan; when they are fryed on both sides, pour on drawn Butter; And if you will fry Spanish Potatoes, then the Sauce is Butter, Vinegar, Sugar, and Rose-water; these for a need may serve for second Course Dishes.