Recipe - Stoved Potatoes

Peeled potatoes
One half Inch water in pan
(pinch of salt)
Butter

Put potatoes and water in pan; add salt if not seawater, dot lavishly with
butter.

Cover tightly, simmer very gently until cooked.

Shake occasionally to avoid sticking. Check after One half 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 seawater is used. Like all "classic' Scots dishes method and
ingredients vary. Serve alone or with cold meats.

Converted by MM_Buster v2.0l.