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Corned-Beef Hash

One pint of chopped beef; one pint of cooked potato; one tablespoon of butter; one-half cup of milk or water; salt and pepper. Chop the potato and the meat separately and rather fine, seasoning each when chopped. If the beef is very salt, do not add salt. Mix beef and potatoes together lightly. Pour the milk in a frying-pan with half the butter, and when warm, turn in the hash, spreading it evenly, and placing the rest of the butter, cut in pieces, on the top. Cover the pan, and place it where the hash will cook slowly for half an hour. There should then be a rich, thick crust on the bottom. Do not stir the hash. Fold it the same as an omelette, and place it on a warm platter. This slow process of heating the hash gives it a flavor that cannot be obtained by hurried cooking.