They never seem so good when they have to be pared. Take potatoes that are small and just out of the ground and scrape them, keeping them covered with cold water until time to cook. Put them on in cold water, with salt in it; boil with care, not to let them break when done. Drain off; put in fresh hot water, little salt, lump of butter, vinegar to make taste slightly, chopped parsley, and when these have boiled up, a spoonful of flour thickening. Shake about, without putting a spoon in, until it thickens. All articles that are a la maitre d’hotel have an acid and some green in the sauce.
Whitehead’s Family Cook Book, 1891