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Lamb Hash, Espagnole

Cut in small dice pieces all the meat from leg of lamb left over from yesterday's dinner and two medium, cold, boiled potatoes. Heat a tablespoon butter in saucepan, add one finely chopped, seeded, green pepper and one medium, chopped white onion, brown for five minutes, lightly stirring meanwhile, then add the lamb and potatoes. Peel and finely chop three sound, fresh, red tomatoes and add to the hash with two gills of broth. Season with light teaspoon salt and two saltspoons pepper, mix well, cover pan, then set in the oven for forty-five minutes; remove, dress on a deep dish and serve.