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Hashed Potatoes with Cream

Chop fine four cold boiled potatoes, put them in a saucepan with a half pint of cream, half a teaspoonful of salt, dash of pepper, grating of nutmeg and two ounces of butter. Shake over a fire until very hot and serve at once. After these are very hot they may be turned into a baking-dish, dusted with bread crumbs and baked in a quick oven until golden brown, and are then called Delmonico potatoes.