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Potato Stuffing

Cut some peeled, raw potatoes into slices of moderate thickness, and then cut into squares, rinse with cold water, drain, and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg; place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally, until nearly cooked, then chop fine an equal quantity of pig's liver and stir it into the potatoes a few minutes before serving.