Required: Two pounds of buttock steak. One pound of mushrooms. One tablespoonful of flour. One teaspoonful of salt. Half a teaspoonful of pepper. Two teaspoonfuls of chopped parsley. One teaspoonful of chopped shallot. Stock or water.

Rough puff or short-crust pastry. The yolk of an egg. (Sufficient for eight to ten.)

Cut the meat into pieces about two inches square. Stalk, peel, and carefully look over the mushrooms. Mix on a plate the flour, seasoning, parsley, and shallot. Roll the pieces of steak in this mixture.

Put a layer of meat in a pie-dish, then one of mushrooms, and so on till the dish is quite full. Next fill the dish two-thirds full of stock or cold water. Cover it with the pastry, ornament it prettily with leaves, and brush it over with beaten yolk of egg. Bake it in a moderate oven for two and a half hours. Should the crust be getting too dark, cover it over with paper.

Before serving, carefully remove the centre ornament and fill the dish up with some well-flavoured stock. Put a dish frill round the dish, and serve it.

Cost, 3s. 6d. or 4s.