(Stoved potatoes. Lady Clark of Tillypronie's recipe)
"Choose potatoes of a good quality, and put them into a pot with very little water - just enough to cover the bottom and prevent burning. Sprinkle with salt, and add tiny bits of butter here and there. Cover closely, and simmer very gently till soft and melted. Dripping may be used in place of butter, and onions (first tossed in the dripping) and pepper may be added, but the dish is best prepared as above."