New Potatoes in Butter
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- New potatoes
- 3 ounces Good butter
- to taste Salt
Instructions
- Rub off the skins from the potatoes and wash them well.
- Wipe the potatoes dry.
- Put them into a well-tinned stewpan with three ounces of good butter for a small dish, or four ounces or more for a large one.
- Keep the potatoes well shaken or tossed so they may be equally done.
- Throw in some salt when they begin to stew.