For dressing in sauce there is no potato to equal the French red kidney
potato, which will keep as it is cut, whilst a round mealy potato would
crumble to pieces, but being rather difficult to procure obtain some
waxy kidney potatoes, which boil and stand by to get cold, then peel and
cut them in slices, which put in a stewpan, with a little pepper, salt,
and about half a pint of stock, set them upon the fire, let them boil
two or three minutes, then add (if a sufficient quantity for a flanc
dish) three quarters of a pound of fresh butter, keep shaking the
stewpan round over the fire till the butter is melted, it will thus form
its own sauce, finish with a tablespoonful of chopped parsley and the
juice of a lemon, turn out upon your dish and serve. The potatoes
require to be cut in slices the size of a halfpenny, but double the
thickness; if not able to obtain the proper potatoes use melted butter
instead of stock to boil them in, or having no consistence they would
form a purée.