Beef Hash No. 1

Also chop twice as much cold boiled potatoes

Put over the fire a stewpan or frying pan, in which put a piece of butter as large as required to season it well

Add pepper and salt

Moisten with beef gravy if you have it, if not, with hot water

Cover and let it steam and heat through thoroughly

Stir occasionally, so that the ingredients be evenly distributed, and to keep the hash from sticking to the bottom of the pan

When done it should not be at all watery, nor yet dry, but have sufficient adhesiveness to stand well on a dish or buttered toast