Potatoes stewed with onions

(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.


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