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Potato Balls

Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve and mix in with them a quarter of a pound of grated ham, a little chopped parsley and a small onion chopped very fine, together with a small quantity of nutmeg, grated, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, flour and egg-breadcrumb them, then fry in dripping or brown them in the oven, serving them on a hot dish.

Potatoes, Barigoule Place in a saucepan with enough broth to cover them ten peeled and washed potatoes and boil them gently until they become quite tender, then drain, taking care not to break them. Next put a teacupful of olive oil into a deep fryingpan, and place over the fire until hot, then put in the potatoes, tossing them gently until they are lightly browned all over. Place them on a dish and sprinkle salt and pepper, and vinegar all over them, serving them hot.