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Hashed Lamb

Fry two chopped onions in a saucepan with about one ounce of butter, add one pint of cooked chopped potatoes, and one-half pound of cooked hashed lamb, season with one teaspoonful of pepper, one tablespoonful of salt, and one-half teaspoonful of nutmeg. Moisten with one-half pint of broth, and cook for ten minutes. Put the hash on a hot dish, and arrange half a dozen poached eggs on top. Serve sprinkled over with chopped parsley.