Chop rather fine any kind of cold meat; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine; one tablespoonful of butter and one cupful of stock; or, if no stock is on hand, two-thirds of a cupful of hot water. Season with salt and pepper to taste. Put the mixture in a frying-pan, and stir over the fire for about eight minutes, being careful not to burn. Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used.