Potato Border


Peel and boil the potatoes, taking care that they do not become soft in the cooking, as for this purpose they require to be very dry when cooked; season with a little salt and pass through a wire sieve. For three ordinary sized potatoes, add one ounce of butter, one raw yolk of egg, a very tiny dust of nutmeg and the same of white pepper, make it up into the border (using as little flour as when rolling paste), beat up an egg and glaze the border with it; mark the potato with the knife for ornament, bake a nice golden colour and use.