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Potatoes, Windsor

Peel and wash four sound, large potatoes; then with a Parisian potato scoop dip out as many pieces as you can. Place them in a small saucepan with enough water to cover them. Season with a teaspoon salt and boil for ten minutes; drain them well, replace in the same pan with half ounce butter, season with a saltspoon salt and a saltspoon white pepper and squeeze in the juice of half a sound lemon. Mix well for a minute and a half, being careful not to break them. Dress on a deep dish and serve.