| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
|
|
Peeled potatoes |
| 1/2 |
|
Inch water in pan |
|
|
(pinch of salt) |
|
|
Butter |
INSTRUCTIONS
Put potatoes and water in pan; add salt if not sea-water, dot lavishly with
butter.
Cover tightly, simmer very gently until cooked.
Shake occasionally to avoid sticking. Check after 1/2 hour.
Converted by MC_Buster.
NOTES : Stovies, the popular name for Stoved Potatoes from the French
.touf.e - to stew in a closed vessel, is a beloved Scottish dish eaten by
all classes. Floury potatoes are best, especially new. The dish is markedly
better if sea-water is used. Like all "classic' Scots dishes method and
ingredients vary. Serve alone or with cold meats.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”