Potato Eggs.
2 cups cold (or hot) mashed potato.
¾ cup of cold ham, minced very fine.
2 eggs, beaten light.
1 table-spoonful melted butter.
2 table-spoonfuls cream or rich milk.
Pepper and salt, and dripping for frying.
1 cup good gravy.
Work the butter into the potato, the cream, seasoning, and, when the mixture is free from lumps, the beaten eggs. Beat all up light before the ham goes in. Flour your hands; make this paste into egg-shaped balls; roll these in flour and fry in good dripping; turning them carefully, not to spoil the shape. Pile upon a flat dish, and pour some good gravy, hot, over them.