Potatoes with Tomato Sauce

Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted butter, and cook them gently until they are a good colour, add salt, drain off the butter, then glaze them by adding half a glass of good stock.

Arrange them on a dish, pour some good tomato sauce over them, and add a little butter and a squeeze of lemon juice.