Stewed Potatoes.
12 fine potatoes.
1 egg, beaten light.
1 great spoonful of butter.
1 table-spoonful flour, wet with cold milk.
1 cup of milk.
Chopped parsley, salt and pepper.
Peel and lay the potatoes in cold water for half an hour. Then slice or cut into dice into more cold water, just enough to cover them. Boil gently in this until tender; but not until they are a paste. Drain off nearly all the water; put pepper, salt, and the milk in with the potatoes left in the saucepan, and heat again to boiling before stirring in the flour. Cook two minutes, stirring up from the bottom to prevent scorching; add the egg, parsley and butter, and pour into a covered dish.