Corned Beef Hash

Have four ounces of boiled potatoes cut in three-sixteenths of an inch squares, put them in a saucepan, and moisten with sufficient beef stock (No. 194a) to cover them entirely. Season with pepper and nutmeg, and half an ounce of butter; simmer until the stock is reduced; add six ounces of corned beef cut the same size as the potatoes; warm without boiling, and serve when the meat is very hot.