2 tbsp. butter, butter or salad oil
1 1/2 tbsp. flour
Salt
White pepper
1 tbsp. prepared mustard
1 c. milk
2 tsp. lemon juice
2 (15 oz.) cans corned beef hash
1 sm. head cabbage, coarsely grated
1/4 c. butter
1/4 c. water

Prepare sauce. Melt 2 tablespoons butter in saucepan, stir in flour and cook briefly. Add salt, pepper, mustard and milk. Cook, stirring, until sauce is thickened and smooth. Stir in lemon juice. Keep warm. Saute corned beef hash in skillet until crispy.

Meanwhile, cook cabbage in 1/4 cup butter and water until tender crisp. Place cabbage in serving dish, mound hash in the middle, and cover with sauce.