Potatoes, Housekeeper's Style

Cut a quarter of a pound of lean, unsmoked bacon into three-eighths of an inch squares; blanch and fry in butter two ounces of chopped onion; moisten with broth (No. 194a), having just sufficient to moisten, and let the bacon cook so that when done the liquid will all be reduced; add about a pound of mashed potatoes, and season with salt, pepper, nutmeg and chopped parsley.