Hashed Corned Beef

Slice a couple of onions and brown well on a saucepan with a lump of butter,
and add some well cooked corned beef chopped fine, and four chopped potatoes.
Moisten with a teacupful each of Spanish sauce and broth, seasoning with pepper and
nutmeg. Cook for fifteen minutes, stirring well all the time. Serve in a dish with
poached eggs laid on top, sprinkling over with chopped fried parsley.