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Eggs and Potatoes

Boil seven or eight floury potatoes and mash them while quite hot; add one ounce of butter, the yolk of an egg, pepper, and salt, and, if liked, a little pounded onion, and boiled minced parsley. Roll the potatoes into egg-like shape, brush them over with beaten egg, and cover with fine bread-crumbs well seasoned with salt and white pepper. Put them into an oven to brown, or fry in lard or dripping till they are of a fine brown colour; lay them before the fire to drain, if fried, and serve garnished with fried parsley. Time, half an hour to boil potatoes. Probable cost, 1d. to 2d. per pound. Allow one pound for three persons.