Scoop out balls size of cherries from large potatoes with a potato spoon. A cupful will make enough for a dozen plates of fish. Make 1/2 cup of butter and 1/2 cup of lard hot in a very small saucepan and drop the potato balls in and let them stew slowly, As soon as the butter gets down to the frying point and the potatoes and sediment begin to brown on the bottom pour off all the grease and set the potatoes in the oven a few minutes to acquire a handsome color. Sprinkle salt and chopped parsley among them. Serve a tablespoon-ful with each plate of fish. These are not the same as fried potatoes and when first put into the boiling butter and lard they must be stirred from the bottom once or twice lest they scorch and acquire a bad taste.