Sala's Potatoes

Ingredients

• four potatoes
• two tablespoonsful of butter
• a dozen delicate little onions
• a teaspoon of chopped parsley
• salt
• pepper
• a squeeze of lemon

Method

1. 1

   Cut the potatoes into slices as large as a halfpenny but twice as thick.

2. 2

   Heat butter and onions in the Chafing Dish until golden brown, then add potatoes, parsley, salt, pepper, and lemon juice.

3. 3

   Stir frequently until the onions are deep yellow, about eight minutes.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 31. The excerpt below is the record exactly as published.

Sala's Potatoes. Cut four potatoes in slices as large as a halfpenny, but twice as thick. Put two tablespoonsful of butter in the Chafing Dish, and a dozen delicate little onions cut into VEGETABLES AND SALADS 113 dice. Hot up the onions and butter till the former turn a golden brown, then add the potatoes and a teaspoon of chopped parsley, salt, pepper, and a squeeze of lemon

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