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POTATO SOUP (another way) (Wash and peel ten or twelve)

Wash and peel ten or twelve large potatoes. Cut them into slices, and put them into a stewpan with one large onion sliced, four ounces of butter, a little pepper, salt, and grated nutmeg. Let them steam for two or three minutes, then pour over them two quarts of white stock, or the liquid in which meat has been boiled, and let the whole simmer gently until the potatoes are soft. Press them with a wooden spoon through a fine sieve, return the puree to the soup, and stir it over the fire until it is quite hot. Add half a pint of cream or new milk, and serve; sending fried crusts to table on a separate dish. Time, an hour and a half. Probable cost, 5d. per quart, exclusive of the stock, if made with milk. Sufficient for eight or ten persons.