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Mutton Hash, Singapore

Finely hash all the mutton left over from the day before yesterday. Peel, core and cut into very small dice pieces two good-sized green apples. Place in a small pan one finely chopped green pepper, one finely chopped white onion with one and a half tablespoons melted butter and cook to a nice light brown colour, lightly stirring meanwhile; add half teaspoon curry powder, gently stir; then add the mutton, half ounce lean grated (rasped) ham, the apples and half pint hot white broth. Season with two saltspoons salt and two saltspoons white pepper; mix all gently together and let cook for twenty minutes, lightly mixing with a wooden spoon meanwhile. Dress on a hot, deep dish and serve.