Lyonnaise Potatoes
For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of butter; add another tablespoonful to the iron spider after the frying, and let the butter become very hot. Then cut six whole boiled potatoes into thick or half inch slices, and lay them in the spider, which should be ample enough to hold them without lapping over another. Let them fry brown on both sides, tossing them occasionally to prevent them burning. Sprinkle a tablespoonful of parsley over them, and serve at once. They should be very hot when brought on the table.