Wet the edge of the pie-dish, and place this round it.
Cut the beef into thin strips.
Dip them in flour, and season with pepper and salt.
Roll each of the strips round a tiny piece of fat.
Put them into the pie-dish alternately with pieces of kidney.
Raise them in the middle of the dish in a dome-like form, and pour in the water.
Wet the edges of the paste lining of the dish, and lay the cover over.
Press the edges lightly together, and trim round with a knife.
Make a hole in the middle of the paste to let the gases from the meat escape.
Brush the crust with beaten egg, and decorate with leaves cut from the trimmings.