COTTAGE PIE
This was a dish Margaret used to make on washing-day and house-cleaning-day, and such times when everybody was busy and no one wanted to stop and go to market to buy anything for luncheon.
Put one ounce of butter into a saucepan, and when melted add a tablespoonful of flour, and when mixed add half a pint of stock and colour it with gravy browning. Have ready any cold meat which has been minced. Flavour it with salt, pepper, a teaspoonful of Worcester sauce, and a little chopped parsley and onion if liked. Put it all into the sauce and stir it well round. If too thick, add a little more stock. Turn it out into a pie-dish and cover it over with very soft-mashed potatoes, and put in the oven to brown.