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Potatoes and Onions Sauted

Take an equal amount of small new potatoes and onions of equal size, peel them and place them in a sautepan, with a good sized lump of butter, tossing them over the fire for a quarter of an hour being careful they do not burn; put in water to about half the height of the vegetables, add a little salt and pepper, place the lid over the pan, and stew gently for half an hour; then squeeze in a little lemon juice, turn onto a hot dish, and serve.