Today I have a recipe from The American Woman's Cook Book, which has had many editions over the years. The one I have is missing it's cover, but I remember it was from the early 1900's. If you ever run across an edition of this book, no matter what the condition, it's well worth adding to your kitchen library. It's chalk full of tips and recipes. The recipe today I picked because it's simple and I loved the name:)
Potatoes Persillade
12 small new potatoes or 6 medium
Butter
Juice of one-half lemon
1/2 cup minced parsley
These are dependent upon parsley, not only for their name but for their attractive appearance. Scrape new potatoes. Pare old potatoes and cut the size of a small egg or with a vegetable scoop cut them into balls. Boil until tender. Add salt just before cooking is completed. Drain, place in a saucepan with sufficient butter to coat all the potatoes, add the lemon juice and sprinkle with parsley. The potatoes should be well coated with parsley when served.
Notes: This recipe has to have fresh parsley, which is available in most grocery stores and is very inexpensive. It will keep in the refrigerator if the stems are placed standing up in a small jar of water, then covered loosely with a plastic bag. If the water is changed every few days the parsley could last up to two weeks.
