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Beef Hash, Ecossaise

Pick all the meat off beef left over from yesterday, then cut it in quarter-inch-square pieces. Cut also into same shape two cold boiled potatoes and keep both on a plate.

Thoroughly heat one and a half tablespoons melted butter in a saucepan, add a half finely chopped green pepper, a chopped onion and two ounces raw lean salt pork cut in small pieces, gently brown for five minutes, stirring meanwhile, then add beef and potatoes. Moisten with three gills broth season with a teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, tablespoon Worcestershire sauce and mix well. Cover pan and set to bake in oven for forty-five minutes, then remove. Thoroughly heat a tablespoon melted butter in a black frying pan, add hash, give it an omelette form, then brown for ten minutes, turn on hot dish, sprinkle a little chopped parsley over and serve.