Pork Hash

• 1½ lb. cold roast or boiled pork
• salt cayenne pepper
• 2 oz. butter

Cut the meat into small neat pieces and sprinkle with salt and a little cayenne. Melt the fat in a pan and add the sauce, mustard and lemon juice. When hot, add the meat and toss over the heat for about 15–20 min. until thoroughly hot and impregnated with the flavours.