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Pepper and Salt (Rub two pounds of cold)

Rub two pounds of cold potatoes, or potatoes cooked on purpose, through a sieve on to a plate; put the milk and butter into a stewpan, and when hot, stir in the sifted potatoes. Take the stewpan off the fire and break the yolks of two eggs * If the potatoes are moist leave out the milk. into the potatoes, stir in the chopped parsley, pepper, and salt, and cook it again to bind the mixture. When quite cold, shape this mixture into balls or croquettes, egg and bread-crumb, and fry in boiling fat. Serve with fried parsley.