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Potato, Puree Of

Peel and wash a pound of good regents. Boil and drain them, and beat them up with a fork. Stir in with them a quarter of a pint of good broth or thick cream, and pass them through a wire sieve. Put the puree into a saucepan with two ounces of butter and a little pepper, and stir it over a gentle fire until it is quite hot. Pour it into the centre of a hot dish, and arrange delicately-broiled cutlets-mutton, pork, or lamb-in a circle round it. Time, five or six minutes to heat the puree. Probable cost, 8d., if mixed with cream. Sufficient for a small dish.