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Lamb Hash with Green Peppers

Detach and cut into very small square pieces all the meat from the remaining leg of lamb of yesterday. Have the same quantity cooked potatoes, chopped the same as the lamb, and mix together. Melt an ounce butter in a small pan, and one medium, sound and finely chopped onion and a medium, finely chopped green pepper.

Mix well until they obtain a good golden colour. Add the lamb and potatoes. Pour in half pint hot broth or hot water and two tablespoons tomato sauce. Season with three-quarters of a teaspoon salt, half a light teaspoon white pepper and a saltspoon grated nutmeg. Mix all well together and let cook on a brisk fire for ten minutes, stirring once in a while. Place the pan in a hot oven for fifteen minutes. Remove, dress on a hot dish, and serve with six bread croutons around the dish.