Wash clean a dozen well-grown new potatoes, steam until a fork will pierce, dry in heat five minutes, then peel, and throw into a skillet, with a heaping tablespoonful of butter, well-rolled in flour, half a pint of rich milk, ten drops onion juice, salt and pepper to taste, and a teaspoonful of chopped parsley. The Sauce must be bubbling when the potatoes are put in. Toss them in it for five minutes, put in deep dish and pour the gravy over. Serve very hot.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)