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Mutton Hash, Colbert

Pick all the meat off mutton left over from yesterday, cut it in small square pieces, and add half the quantity finely chopped cold boiled potatoes. Heat a tablespoon melted butter in frying pan, add a finely chopped each onion and seeded green pepper and gently brown for five minutes. Add mutton and potatoes, season with a teaspoon grated nutmeg, pour in two gills broth, a gill demi-glace, mix well, cover pan and set in oven for fifty minutes. Remove, dress hash to a dome-shaped hot dish, lightly flatten top, sprinkle a teaspoon freshly chopped parsley over and serve.