4 lbs. of mealy potatoes boiled or steamed very dry
pepper and salt to taste 2 quarts of stock No. 105.
Method:
When the potatoes are boiled, mash them smoothly, that no lumps
remain, and gradually put them to the boiling stock; pass it through a
sieve, season, and simmer for 5 minutes. Skim well, and serve with fried
bread.
