stoved potatoes

Categories

Scottish

Yield

1 servings

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 ‚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.