Potatoes ‘Arrostite’ (Roasted).
Choose two pounds of young, round, and equal-sized potatoes. Put them into a sauce-pan with four ounces of butter, salt to taste, and cover hermetically. Place over a slow fire and shake frequently. After three-quarters of an hour the potatoes will have a brown crust, and inside they will be white and tender.
Potatoes ‘Sautées.’
Cut three or four cold, boiled potatoes into dice, and put them, a few at a time, so that they shall not overlap one another, into a frying-pan with fresh butter. (Allow one tablespoonful of butter for each potato.) Brown them well, sprinkle with salt and pepper, and serve immediately.
Potatoes ‘in Stufato.’
Cut ten large potatoes into dice and put them into cold water for a quarter of an hour. Drain, and cook in boiling water for about ten minutes, then dry in a cloth and put them into a sauce-pan; sprinkle them with flour, add one pint of milk and two ounces of butter. Cover tightly and let them simmer slowly for ten or fifteen minutes. Sprinkle with salt and pepper, and serve up very hot.
Potatoes ‘Tartufate.’
Cut three or four parboiled potatoes into thin slices and lay them one by one, with thin slices of truffles mixed with grated Parmesan cheese, in an earthen dish. Add two ounces of butter in bits, salt and pepper to taste, and when the potatoes begin to cook moisten with broth or gravy. Before serving, squeeze a little lemon juice over them, and serve hot in the earthen dish.
Potatoes ‘all’ Umido.’
Boil five or six large potatoes, let them get cold, and then cut them into dice. Put them into a baking-dish with two ounces of butter and enough cream to cover them. Cook until nicely browned, and serve very hot.