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Hash

Three-eighths cup of cooked meat cut into cubes, one-fourth cup of cold boiled potatoes cut into cubes; cook one-fourth teaspoon of fat and one-half teaspoon of flour in a stewpan until brown, add one-half cup of cold stock or water and season with a teaspoon of onion juice and pepper and salt. When this gravy is the proper consistency then turn in the cubes of meat and the potatoes, and when thoroughly heated serve with toasted crackers or bread, with parsley as garnish.