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Corned-Beef Hash

This dish is most acceptably prepared by using some of the fat meat chopped with the lean. To two cups of meat chopped rather coarse, allow two cups of chopped potatoes. If the meat is all lean, pour two tablespoonfuls of melted butter over the potatoes before mixing them with the beef.

Moisten well with milk or stock, using at least onehalf cup of liquid. Season with salt and pepper. Melt a little butter in a frying-pan, put in the hash, cover tightly, and cook slowly on the cool part of the stove for at least half an hour. It should be brown and crusty on the bottom. If it is not, increase the heat just before turning out.