Cut or chop cold Irish potatoes into bits about half an inch square. Heat good dripping in a frying-pan, salt and pepper it, and fry in this two or three slices of onion. Take these out and throw away. Put the potatoes into the hissing fat and turn often to prevent them from browning, until they are very hot all through. Mix in with them now a teaspoonful of finely minced parsley, stir, and toss it into the potatoes for two minutes, and dish. There should be just enough fat to cook the potatoes, but not enough to make them greasy to dripping when you take them out. Serve very hot. This dish is known on hotel bills-of-fare as "Lyonnaise Potatoes" (pronounced "Leeonnaise "), and is a general favorite, although seldom really well cooked. Sometimes the onion is minced and stirred in with the potatoes while the latter are cooking, a ranker and coarser preparation of the materials than that here given. The common fault is to make the whole too greasy, a defect rendered more glaring by the lukewarm temperature of the mass by the time the guest gets it. See to it, then, that John gets his Lyonnaise dry, hot, and savory.