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Potatoes, Nannette

Heat one and a half tablespoons melted butter in a saucepan, adding two tablespoons flour; stir well and cook until a nice brown colour, stirring meanwhile. Moisten with a pint of broth. Season with light teaspoon salt, three saltspoons pepper and one saltspoon grated nutmeg. Mix well till it comes to a boil. Drop in twelve new peeled potatoes, add two branches parsley and one bay leaf. Cover pan, set in oven forty-five minutes. Remove, take up parsley and bay leaf, pour potatoes into a deep dish and serve.