Pare and boil the potatoes, and mash light and fine. Add the butter, seasoning and boiling milk. Beat up light, and spread on a hot platter. Lay on this handsome slices of any kind of cold meat, and on each slice put a tablespoonful of hot gravy. Put a little gravy around the dish, and set in the oven for five minutes. Garnish with parsley, and serve.
If there is no gravy left from the dinner of the day before, make a pint in the following manner: Put a quart of water with some of the hard pieces and bones of the meat, and boil down to one pint. Put one tablespoonful of butter in a frying-pan, and, when hot, add one tablespoonful of flour. Stir until dark brown, and strain the broth on this. Season with salt, pepper and, if you please, one spoonful of Halford sauce.