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Potatoes and Parsley

Place in a saucepan of boiling water some well washed and peeled small potatoes, boil for five minutes and then strain off the water, and pour in enough fresh boiling water to height of potatoes, add a lump of butter and a little salt and boil them until they become quite tender; then remove them carefully and put them in a deep dish, keeping them near the fire. Place in the liquor in which the potatoes were boiled a moderate quantity of finely-chopped parsley, boil for a few minutes and until somewhat thickly reduced; then pour the sauce over the potatoes, and serve.