Take cold potatoes, (either white or sweet ones,) and cut them into round or circular slices. Have ready some nice gravy of roast beef, veal, or fresh pork, that has been left from the preceding day, and well skimmed. Care should every day be taken to save whatever gravy is left of roast meat, skimming off all the fat from the surface, and putting away the gravy in a covered vessel set in a cool place. The gravy of cold mutton or lamb is so like tallow that it is unfit to use in any sort of cookery, and should always be consigned to the crock of soap-fat.
Season the sliced potatoes slightly with pepper, and putting them into a skillet with the cold gravy among them, stew them in that only, without a drop of water. Let them stew but a quarter of an hour. They are nice at breakfast, done in this manner; sweet potatoes especially.
In the spring when the potatoes of the preceding autumn have become old, and deteriorated in quality they will be greatly improved if, previous to boiling, a piece about the size of a shilling or a twelve-cent-piece, is cut off from each end; like "topping and tailing" them. Afterwards boil these potatoes with the skins on, and see that they are thoroughly done. Old potatoes require very long boiling, and are unfit to eat if hard in the centre, being then extremely indigestible. Their specks and blemishes make them so unsightly when sent to table whole, that it is best when sufficiently boiled, to peel and mash them. Mash them with milk or cream, if you cannot obtain good fresh butter. Salt butter will spoil their flavour instead of improving it, and all bad butter (whether salt or fresh) is unwholesome, as well as unpalatable, and should never be used for any purpose.