a seed potato growing district and stovie potatoes, cooked in
an old-fashioned iron saucepan with a lid, are a favourite Scottish
1 lb potatoes
2 large onions
2 oz dripping
Put the dripping into a strong pan and allow to become
smoking hot. Add sliced onions. Peel and slice the potatoes
and add to the pan with salt and pepper. Cover closely and cook
gently for 1 to 2 hours. When ready, stir up with a strong spoon.
Good stovies must cook without burning and without the lid being
lifted during the cooking.