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Hashed Mutton with Green Peppers

Cut away all the meat from leg of mutton left over from yesterday, remove fat and cut meat into exceedingly small square pieces. Cut also in same shape, two cold, boiled, peeled, medium potatoes.

Heat a tablespoon melted butter in saucepan, add one finely chopped onion, one large, seeded, chopped green pepper and fry for five minutes, stirring well meanwhile. Add the mutton and potatoes, season with a light teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Moisten with a pint of broth, mix well, cover the pan, cook on fire for five minutes, then set in oven for forty-five minutes, stirring once in a while. Remove, dress the hash on a hot, deep dish, arrange six heart-shaped bread croutons around, sprinkle a little chopped parsley over and serve.