Potatoes à la Lyonnaise.
12 parboiled and cold potatoes; 1 chopped onion; chopped parsley, pepper, and salt; butter, or dripping, for frying.
Slice, or chop the potatoes. Heat the dripping in a frying-pan. Put in the onion, and fry one minute; then cook the potatoes, adding the parsley and seasoning. Shake and stir constantly lest the potatoes should stick to the pan, or brown. They should be done in five minutes. Drain off the fat by shaking to and fro in a hot colander—then dish.