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Potatoes, Mattre D'Hotel

Cut four fairly good-sized, peeled, cold boiled potatoes into medium-sized slices. Have in a saucepan one tablespoon melted butter and one tablespoon flour; stir well with a wooden spoon till well heated, then add one gill hot milk and one and a half gills cream. Season with half a teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg. Mix well, then add the potatoes, a light teaspoon freshly chopped parsley and the juice of half a sound lemon. Toss them well in the pan while slowly cooking for ten minutes. Turn on a hot, deep dish and serve very hot.