Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Lyonnaise Potatoes

3 boiled potatoes 1/2 small onion 1/2 teaspoon salt Dash of pepper 1/2 tablespoon minced parsley 1 tablespoon butter Slice the onion and brown it slightly in the butter; add the potatoes; mix well and stir until all are browned, seasoning thoroughly. Just before serving add the parsley.

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