|½||Inch water in pan|
|(pinch of salt)|
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 ½ hour.
Converted by MC_Buster.
NOTES : Stovies, the popular name for Stoved Potatoes from the French toufe - 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.
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