Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 37

Roughly grate a potato, skin on, then fry it in a little beef dripping with a finely sliced onion until it colours. Add some chopped parsley and thyme. Pour in some of the beef juices from the roast, then add the crisp ends of the roast, bits of golden fat and any interesting crusty bits left behind after the roast has been removed from the tin. When all is sizzling, pile the mixture into bread rolls.