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Hash, New York

To every cupful of cooked chopped meat take two cupfuls of chopped potatoes, half a cupful of boiling water or stock, two table-spoonfuls of butter, and seasonings to taste. Season the meat and potatoes; put the water and butter over the fire, and when the water boils add the meat and potatoes. The difficulty of making good hash lies in the cooking, for it must be stirred, yet not too much, or it will be pasty; the water should boil away, yet the hash must neither be dry nor watery. Let it cook, stirring occasionally, until there is a coating on the bottom of the pan from which the hash can be freed without sticking. Serve at once. For this dish beef is most generally taken, although corned beef, chicken, turkey, veal, or even mutton may be used. Many people like a slight flavouring of onion, when it is better to use a few drops of onion-juice rather than the chopped onion itself.