Soup (Potato)

Instructions

1. Put two quarts of white stock into a stewpan.
2. Take six large mealy potatoes, boil and mash them until they are sufficiently soft to pulp through a sieve, with an onion boiled tender, and add them to the stock.
3. Thicken with 1 oz. of butter rolled in flour, and season with white pepper, salt to taste, and a little cayenne.
4. Just before serving stir in the cream, and do not let it boil again.