Potatoes à la Lyonnaise.
Parboil the potatoes, and cut into dice. Chop a small onion and mince a tablespoonful of parsley. Put two tablespoonfuls of butter or excellent dripping into a frying-pan, and when hot, stir in potatoes, onion, and parsley. Shake and toss until all are hissing hot, but do not let them brown. Shake off the fat in a hot colander, and serve in a deep dish.