Hashed potatoes, browned
Pare, wash and cut eight fine potatoes into small cubes, not more than half an inch square. Put these over the fire with two tablespoonfuls of minced celery and half as much grated onion. Salt to taste, and cook until tender but not broken; drain off the water and turn the potatoes into a buttered dish. Have ready a cupful of hot milk, into which stir a large tablespoonful of butter rubbed into one of flour. Do not cook them together, but add a tablespoonful of finely-minced parsley, and pour over the potatoes. Cover and bake fifteen minutes, then brown upon the upper grating of your oven. Serve in the bake-dish.
The celery and onion impart a most agreeable flavor to the dish.