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Stuffed Potatoes with Anchovies

Thoroughly wipe eight medium, peeled, raw potatoes, place in a roasting pan and set in oven for forty-five minutes, turning them once in a while. Remove, cut them in two lengthwise, thoroughly scoop out insides, place meat in a bowl, add an ounce butter, twelve anchovies in oil cut in small pieces, a half teaspoon salt, three saltspoons pepper and a saltspoon grated nutmeg. Sharply stir with a wooden spoon until smooth, then gradually pour in a half gill hot milk, sharply stirring while adding it. With a spoon fill up cavities of twelve shells (only) of potatoes with the puree, lay them in a tin, sprinkle a little grated Parmesan cheese over and place a little bit of butter on top of each potato. Set in oven for fifteen minutes, remove, dress on a hot dish with a folded napkin and serve.