Baked Potatos
Pare some fine potatos all about the same size, and cover with them the whole bottom of a large deep earthen dish; lay them close together so that they all touch. Bake them under a nice piece of beef, veal, or pork, raised above them on a trivet. The gravy from the meat will drip upon them as soon as it begins to bake. They must bake till they are nicely browned, and till a fork will easily go through them. Have a smaller dish of potatos baked without meat, in a dish by themselves, as potatos pared before baking are much liked. Lay some bits of fresh butter among those that are cooked without any meat.