Chop the cold cooked meat very fine, use half as much meat as of cold boiled potatoes, also chopped. Put a little boiling water and butter into a saucepan; when it boils again put in the meat and potatoes, well salted and peppered. Let it cook well, stirring occasionally, not enough to make a puree or mush of it. It is not done before there is a coating at the bottom of the pan from which the hash will free itself without sticking. The hash must not be at all watery, nor yet too dry, but so that it will stand quite firm on well trimmed and buttered slices of toast. Chicken, turkey, corn beef or veal hash may be made in the same manner.