cream of newt soup

Description

Ingredients

Directions

Edna's Chip Butty

Description

From time to time even I love to simply enjoy the basic of foodstuffs, some days you can keep your Brandade de morue, Encornets farcis, Moules à la crème Normande and Truffade and just let me sink my gab into a nice bit o fish n chips or Shepphard’s pie. This is one of my faves, I remember this dish fondly as a schoolgirl, hustling quarters from linemen and errant newscasters at the Grill-O-Mat Snack Bar Paignton. There I would be, dressed in my uni for school, tanatalyzing those hard working drolls by flashing my unders at them in suggestive ways and then blackmailing them by saying I would tell Old Bill (thats the police to you yanks) they were mollestin me. Ah such days!! I would scarf several of these delicious traditional concoctions in between flashes. Chip Butty (A chip is what you folks call a fry, a Butty is a sandwich hence a “Chip Butty” is a fry sandwich and not the arse of a California Highway Patrolman)

Ingredients

4 cups vegetable oil for frying 4 large russet potatoes 4 slices White bread ( Wonder works wonders I always say) bottle of tomatoe sauce (What you call ketchup errr katsup??? Catsup????? Butter lots of it.

Directions

Cut potatoes in even, finger-sized pieces.
Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes will cause the oil to bubble. Allow room for the oil to rise.
Cook 1/3 of the potatoes until golden brown, about five minutes.
Drain on paper towels.
Place in warmed oven.
Repeat process until potatoes are done. (Do not put in too many potatoes at a time. It will cool the oil too much.)
Butter your bread. Make sure you have a good layer of butter on each slice of bread - Chip Butties are well known for being sopping with butter! Only real butter will do, no cheating with margarine. So go get the finest butter you can buy..NOW!!!! dont skimp on this at all. You can ruin the whole meal by skimping.
Add the chips. Place a heaping layer of hot chips on your bread
Cover with tomatoe sauce

Serve with Malt vinegar on the side.

Syndicate content