Cut some lean steak into small pieces (about an inch square) and fry, together with a minced onion and some chopped parsley for a quarter of an hour in a little dripping; turn the meat constantly so that it may not burn. Then pour in a small quantity of stock, cover the pan and let the meat simmer very gently for an hour, after which put it aside to get cold. Make a short paste and roll it out to a medium thickness, and cut it into a round the size of a meat plate; put the cooked beef on one-half of the paste, and fill in the spaces between the meat with coarsely-chopped ham (or lean bacon), season with salt, pepper and a little grated nutmeg, then fold over the paste, moisten the edges and press them together. Bake in a quick oven, and when nearly done brush it over with some white of egg. May be served hot or cold.