Advertisement
4
Easy
Published 1975
From an anonymous nineteenth-century MS. in the Macadam collection, Edinburgh.
Wash and scrape the potatoes, slice into thin, even slices. Butter a round mould or a soufflé dish well. Put a layer of potatoes at the bottom, placing them evenly. Season with pepper and salt. Melt the rest of the butter and pour a little over the layer of potatoes. Then add another layer of potatoes, butter and seasoning, and continue until the mould is nearly full. Put the mould into a hot o