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Potatoes, Chassepot

Peel three large, sound, raw potatoes. Cut them into cartridge shape one and a half inches long. Mince very finely an onion, one leek and one ounce of lean salt pork.

Place them in a small saucepan with half ounce butter and brown to a good golden colour. Add the potatoes and one bay leaf. Season with half teaspoon salt and two saltspoons white pepper. Mix well with the wooden spoon, add one gill hot water. Cover the pan and boil for twenty minutes. Dress on a hot dish, sprinkle a little chopped parsley over and serve.