This is also an accompaniment to roast beef or mutton. Mash some boiled
potatoes smoothly with a little milk, pepper, salt, and a boiled onion
(minced); make into small cones or balls; flour well, and put under or
beside the meat, half an hour or so before you take it up. Skim off
all the fat from the gravy before putting them in. Drain them dry when
brown, and lay around the meat when dished.
These are nice with roast spare-rib, or any roast pork that is not
_too_ fat.