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Potato Borders

These are generally used to form walls for holding different kinds of thick stews, hashes, minces, etc. The potatoes should first be boiled and then mashed either with or without butter and beaten eggs. If a mould is used it should be well buttered and the potatoes worked up thoroughly into a well-seasoned paste, with two eggs to each pound of potatoes; then press the paste firmly into the moulds and level off the top with a knife, set in a quick oven for half an hour or only a few minutes, according to whether the potato border is desired to be browned or not. Then turn onto a dish.