Boil or steam POTATOES in their skins; when soft, peel and slice them. Make a Sauce of milk, thickened with Allinson fine wheatmeal, and season with pepper and salt. Let the POTATOES simmer in the Sauce for 10 minutes. Before serving mix into the Sauce a spoonful of finely chopped parsley.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)