Puree of Sweet Potatoes

Suppress the ends of a pound and a half of small sweet potatoes, peel and cut them into pieces and fry them in some butter, moisten them to their height with stock (No. 189), and when the potatoes are done and the moistening reduced, pound them in the mortar, seasoning with salt and nutmeg, and adding a gill of cream. Pass this puree through a tammy (No. 170), heat it up well, and before serving, stir in two ounces of fine butter.