[From Good Housekeeping's Book of Menus, Recipes, and Household Discoveries (1922) p.
222]

           IRISH POTATOES WITH CATCHUP

6 large potatoes           1 egg
1 cupful cornmeal        2 tablespoonfuls water
1 teaspoonful salt         1 cupful catchup

Pare the potatoes and cut into slices on-fourth of an inch
in thickness.  Dip into the meal and salt mixed, then into the
egg well beaten and mixed with water, then into the meal
again.  Fry in deep fat heated to 395° F. until the potatoes
float, when they will be done.  Drain and serve very hot with
tomato catchup.