Ingredients. - A pound and a half of canned meat. One ounce of butter. Half an ounce of flour. Half an onion. A teaspoonful of vinegar. A dessertspoonful of chopped herbs. Pepper and salt. One dessertspoonful of mushroom catchup.

Time required, about ten minutes.

To make a Savory Hash:

1. Put one ounce of butter in a saucepan, and put it on the fire to melt.

2. Peel half an onion and cut it in slices.

3. Put the onion into the butter.

4. Stir in half an ounce of flour, and let all fry for a minute or two to brown.

5. Take a tin of canned mutton or beef open it carefully, and remove the fat from the part of the meat required for immediate use.

6. Take one and a half-pound of the meat out of the tin.

7. If all the meat is required for present use, turn it all out of the tin, and then rinse out the tin with half a pint of warm water, to make the gravy for the hash.

N. B. - If all the meat has not been taken out of the tin, take some of the jelly out of the tin, and melt it in half a pint of warm water, to make the gravy.

8. Pour this gravy into the saucepan with the flour and butter, and stir well until it boils and thickens.

9. Now move the saucepan to the side of the fire to keep warm.

10. Take a penny's worth of mixed -pickles and chop them up finely.

11. Stir the chopped pickles, or a teaspoonful of vinegar, into the sauce.

N. B. - If the flavor of the pickles or the vinegar is disliked, they might be omitted.

12. Take a sprig or two of parsley (wash it and dry it in a cloth) and a sprig of marjoram and thyme, take away the stalks, and chop up the leaves finely on a board. (There should be about a dessertspoonful.)

13. Cut up the meat into neat pieces, and sprinkle over each piece some of the chopped herbs and a little pepper and salt.

14. Put the m,eat into the saucepan of sauce and let it just warm through for about five minutes.

15. Now pour into the sauce a dessertspoonful of mushroom catchup.

16. For serving, put the meat on a hot dish and strain the sauce over it.