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Potato Stuffing, for Goose and Sucking Pig

Wash and peel three or four large sound potatoes, and cut them into very small pieces. Put them into a stewpan with two ounces of butter, a table-spoonful of finely-shredded parsley, a little pepper, salt, and grated nutmeg, and, if liked, a finely-minced onion. Cover closely, and let them steam over a gentle fire until they are three-parts cooked; they must not be so soft that they will fall to pieces. Shake the saucepan now and then to keep them from burning at the bottom of the pan. Mince the liver of the pig or goose, and put it with the potatoes. Stir the mixture over the fire for a minute or two, and it will be ready for use. If liked, one or two cold fried sausages may be freed from skin, cut up small, and used instead of the liver. Time to steam the potatoes, about twenty minutes. Probable cost, 6d. Sufficient for one small pig. POTATO STUFFING FOR SUCKING PIG. (See PIG, SUCKING, STUFFING OF POTATOES FOR.)