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Hashed Mutton and Fried Eggs

Cut some cold mutton into nicely-shaped pieces, removing the fat and brown skin; put them in a stewpan with some well-seasoned gravy and warm. When very hot stir some canned or freshly-peeled tomatoes in with them, place the hash on a hot dish, garnish around with fried eggs and small croutons of bread that have been fried in butter, and serve.

Hashed Mutton, Zingara Style Chop up two onions and fry them in a saucepan with an ounce of butter for three minutes; add one and one-half pounds of hashed mutton, and one-fourth the quantity of hashed cooked potatoes. Season with salt and pepper to taste, adding a little nutmeg if desired; put in also two raw tomatoes cut up, one tablespoonful of chopped parsley and a crushed clove of garlic; also a gill each of Spanish sauce and broth. Mix all together and cook for twenty minutes, then serve with a little chopped parsley sprinkled over the whole.