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Hashed Potatoes in Cream

Finely hash four medium, peeled, boiled potatoes. Drop them in a small saucepan, pour in one and a half gills cold milk and half gill cream. Season with half teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg, adding a teaspoon butter. Thoroughly mix with a wooden spoon, gently cook for twelve minutes, lightly mixing occasionally. Turn them into a deep dish and serve.