Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the Sauce. Let all get very hot and serve.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)