Season cold mashed potato with pepper, salt, and nutmeg. Beat to a
cream, with a tablespoonful of melted butter to every cupful of potato.
Bind with two or three beaten eggs, and add some minced parsley. Roll
into oval balls, dip in beaten egg, then in bread-crumbs, and fry in
hot lard or drippings.
Pile in a pyramid upon a flat dish, and serve.