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Hashed Corned Beef

Slice a couple of onions and brown well on a saucepan with a lump of butter, and add some well cooked corned beef chopped fine, and four chopped potatoes. Moisten with a teacupful each of Spanish sauce and broth, seasoning with pepper and nutmeg. Cook for fifteen minutes, stirring well all the time. Serve in a dish with poached eggs laid on top, sprinkling over with chopped fried parsley.