Potatoes au Gratin (Hot)
Well butter a gratin dish, and dust it liberally with minced parsley, white and coralline pepper, and, if liked, a little grated Parmesan; cover this with a layer of thinly sliced, cold, cooked new potatoes, moistening them as you do so with a little cream, milk, or, failing either of these, a little oiled butter, dusting the whole with minced parsley, pepper, salt, and a very little cheese; repeat these layers till the dish is full, finishing with a very light sprinkling of fine white breadcrumbs, a little spice, grated cheese, and, lastly, some tiny morsels of fresh butter, and bake till the surface is nicely covered.