Potatoes à la Lyonnaise.
12 potatoes, parboiled, and when cold, sliced, or cut into dice.
1 onion, chopped.
Butter or dripping for frying.
Chopped parsley, pepper and salt.
Heat the butter in a frying-pan; put in the onion; fry one minute; then the potatoes. Stir briskly and fry slowly five minutes. There should be butter enough to keep them from sticking to the bottom of the pan; and they should not brown. Add the seasoning just before you take them up. Drain perfectly dry by shaking them to and fro in a heated cullender. Serve in a hot dish.