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Potatoes Provincial

Trim into the shape of corks some raw potatoes, and cut them across into three-sixteenths of an inch in thickness, and wipe them perfectly dry. Then saute slowly in oil, and allow plenty of time for cooking; after which, add a little garlic and onion chopped very fine, salt and finish them in the oven just previous to serving, and drain off the butter and sprinkle over chopped parsley and lemon juice.