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Potatoes, Fondantes

Peel and cut into half-inch dice-shaped pieces six sound, medium-sized raw potatoes. Wash well and drain. Cut into small pieces and melt in a small saucepan one ounce salt pork, add one sound, finely hashed onion and two bay leaves, and brown till of a nice golden colour. Then drop in the potatoes, season with half a teaspoon salt and two saltspoons white pepper, and pour in sufficient boiling water to cover them up to three-quarters of their height. Cover the pan, let them slowly cook for forty minutes and suppress the bay leaves. Dress on a hot dish, besprinkling with a little chopped parsley, and serve.