Beef-Steak Pie
Cut left-over cold broiled steak or remnants of cold roast beef in one-half inch pieces. Cover with hot stock or water, add one small onion and simmer slowly until meat is tender. (About one hour). Remove onion and thicken stock with flour diluted with cold water. Season highly with salt and pepper. Add potatoes cut in one inch cubes and previously parboil ten minutes in boiling salted water. Put into a buttered baking-dish and cool; cover with a crust made of biscuit dough, rolled one-fourth inch thick. Make three incisions in top of pie. Bake twenty-five minutes in a hot oven. The top may be brushed over with the white of an egg diluted with two tablespoons milk five minutes before removing from oven.