Boil about one quart potatoes, drain and sprinkle with one teaspoonful salt and a little pepper. Add one teaspoonful chopped parsley and a few drops of onion juice, brown one heaping tablespoonful butter, add one tablespoonful flour and gradually one cup hot water. Salt and pepper to taste. Add potatoes, and cook about five minutes, or until they have absorbed nearly all the sauce. Butter a saute pan, add the potatoes and cook until light brown. Turn over like an omelet. Potatoes must not be chopped until cold.
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