Purée of Potatoes.
2 cups of hot, mashed potatoes, rubbed through a colander.
½ cup of milk.
1 large spoonful of butter.
Pepper, salt, and a little nutmeg.
Mix all up well; put into a greased saucepan, and stir until hot, never allowing it to stick to the sides or scorch, and lay, in a white hedge, about the chops.