Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 171

Simmer chopped onion in oil or butter, add boiling water, potatoes cut in small pieces, and salt. Cook until potatoes are tender, add water to make of the right consistency, salt, and chopped parsley.

Serve with shelled nuts and croutons.

Finely-sliced celery may be cooked with the potatoes, and onions omitted.