Fried Potatoes with Onions

Ingredients

• three ounces of butter
• three onions sliced
• the potatoes cut in slices
• a spoonful of chopped parsley
• salt
• pepper
• juice of a lemon

Method

1. 1

   Melt butter in a frying pan and fry sliced onions until tender.

2. 2

   Add sliced potatoes and shake until browned.

3. 3

   Mix in parsley, salt, pepper, and lemon juice, then serve hot.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 26. The excerpt below is the record exactly as published.

salt, set the pan on the fire with an ounce of butter. Let it get very hot, then mix the whites of eggs with the yolks and bread lightly, pour in the pan, and move about for a minute ; if the oven is hot, when the omelet is brown underneath, set the pan in the oven for five minutes, or until the top is set ; then double half over, and serve. If your guests have a liking for sweets, and your potted meats supply the savory part of your luncheon, then have a brown gravy ready to serve with it. Put into a half cup of boiling water a slice of glaze, a spoonful of roux, and enough Harvey sauce, or mushroom powder, to flavor. If your omelet is to be sweet, before you fold it put in a layer of preserves. The advantage of the omelet I have here given is that it keeps plump and tender till cold, so that five minutes of waiting does not turn it into leather, the great objection with omelets generally. Potatoes for luncheon, as I have said, should always be prepared in some fancy way, and snow is a very pretty one. Have some fine mealy potatoes boiled, carefully poured off, and set back of the stove with a cloth over them till they are quite dry and fall apart ; then have a 46 Culture and Cooking. colander^ or coarse wire sieve made liot and a Jiot dish in which, to serve them, pass the jloury potatoes through the sieve, taking care not to crush the snow as it falls. You require a large dish heaping full, and be careful it is kept hot. This mode of preparing potatoes, although very pretty and novel, must never be attempted with any but the whitest and mealiest kind. The remains of cold potatoes may be prepared thus: Put three ounces of butter in a frying-pan in which fry three onions sliced till tender, but not very brown, then put on the potatoes cut in slices, and shake them till they are of a nice brown color, put a spoonful of chopped parsley, salt, pepper, and juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.