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Potage, Jackson

Heat in a small saucepan half ounce butter, add three sliced, well-cleaned leeks, half a medium sliced onion, two ounces lean salt pork, cut into small squares, and two sprigs bay leaves. Stir well with a wooden spoon and brown to a nice light colour for eight minutes, occasionally stirring. Add eight medium, peeled and sliced raw potatoes; moisten with two and a half quarts hot water and half pint cold milk. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan and let gently boil for fifty-five minutes. Strain through a fine sieve into another saucepan, boil for five minutes, add one gill cream and half ounce good butter; divide into small bits; mix well for one minute. Pour into a hot soup tureen and serve with bread croutons.