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POTATO PUREE (another way)

Take some potatoes well boiled and well drained, pound them in a mortar, moisten with good broth and salt then rub them through a sieve; when done, put the puree to warm in a stewpan, and add two ounces of fresh butter. The puree must be thinner than mash. Put fried bread round the puree. Sometimes dream may be used instead of broth; but it is not so wholesome, besides being much dearer.