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Lamb Hash, Chipolata

Pick all the meat off leg of lamb left over from yesterday and cut it in very small square pieces, cut also in same shape three boiled potatoes, and keep both on a plate. Heat a tablespoon melted butter in saucepan add one finely chopped onion, one seeded, chopped green pepper, and brown for five minutes. Add lamb and potatoes, our in one gill broth and two gills demi-glace, season with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Mix well, cover pan and set in oven for forty-five minutes, then bring it to oven door.

Prickle six country sausages with a fork, arrange on a double broiler and broil four minutes on each side. Dress hash dome-like on a hot dish, arrange sausages on top crosswise, decorate all around with six heart-shaped croutons and serve.