Potato ‘Farcite’
Wash and peel six or seven large potatoes, cut them in two lengthwise, scoop out the centres (leaving just enough of the potato to support the skin), and fill with forcemeat made of fresh pork minced, salt and pepper to taste, a pinch of grated nutmeg, and a little powdered thyme. Arrange the potatoes in a well-buttered baking-dish, and cook for half an hour in a slow oven until well browned.