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POTATOES (a la Maitre d'Hotel)

Boil or steam a dozen kidney potatoes in the usual way, and cut them into slices a quarter of an inch thick. Put them into a saucepan with two or three table-spoonfuls of white sauce or gravy, two table-spoonfuls of chopped parsley, four ounces of butter, and a little pepper and salt. Shake the saucepan over the fire until the potatoes are covered with the sauce and quite hot, then squeeze over them the juice of a large fresh lemon, and serve. Time, ten minutes to heat the sliced potatoes. Probable cost, 8d. Sufficient for four or five persons.

POTATOES (a la Maitre d'Hotel), another way.

Wash the potatoes, and boil them in their jackets in salt and water. When they are done, let them cool, then turn them in the shape of large corks, and cut them into slices about as thick as a shilling--if the slices are too thin they will break in the sauce. Make a butter sauce, mix with it a little chopped parsley, pepper, salt, a little glaze, and the juice of a lemon if acid is required. Take care that the sauce is neither curdled nor too thick, and pour it gently over the potatoes after they are dished.