(Recipe #7, page 68)
Use very small potatoes of uniform size; peel and wash very clean. Take a medium-size bowl plus a plateful of onions, layer them with the potatoes, a generous amount of butter, salt, and some pepper in a pot, add enough water to almost cover the potatoes, and cook covered until tender. Optionally add a little vinegar.
Cooking time ¾ of an hour.
Serve with the dishes noted in recipe no. 2.
Translated by David Green.