Note 2 — SOYER’S NEW MODE OF CARVING. &c. &c. &c.

The mashed potatoes which are to be used for dishing up as described throughout this work, are simply prepared as follows:—Plain boil or steam six or eight large mealy potatoes; when well done, peel and put them into a stewpan with two ounces of butter, a little salt; then with the prong of a fork whisk them till quite in purée; then add two tablespoonfuls of milk, work up with a small wooden spoon till forming a paste; then lay a small quantity on a clean cloth, roll it to the circumference of a fourpenny or sixpenny piece, and form a round with it in your dish according to the size of the entrée; alter the proportion according to the size of the flanc or remove.