Instructions: Put potatoes and water in pan; add salt if not sea-water, dot lavishly with butter.

Cover tightly, simmer very gently until cooked.

Shake occasionally to avoid sticking. Check after 1/2 hour.

NOTES : Stovies, the popular name for Stoved Potatoes from the French etoufee - to stew in a closed vessel, is a beloved Scottish dish eaten by all classes. Floury potatoes are best, especially new. The dish is markedly better if sea-water is used. Like all "classic Scots dishes method and ingredients vary. Serve alone or with cold meats.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.