6 or 8 small potatoes. 1 gill water. ½ pint milk. 1 small shalot. 1 ounce butter. ½ ounce flour. ½ teaspoon salt. ½ dozen peppercorns. 1 strip of lemon peel.
Dissolve half an ounce of butter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. When done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and butter, stirring until it boils; then pour over the potatoes, and serve.