Beef-Steak Pie

Ingredients

• 3 lb rump-steak
• seasoning to taste of salt
• cayenne, and black pepper
• crust
• water
• the yolk of an egg

Instructions

1. Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet.
2. Cut the steaks into pieces about 3 inches long and 2 wide, allowing a _small_ piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish.
3. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne.
4. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow.
5. Pour in sufficient water to half fill the dish, and border it with paste (see Pastry); brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish.
6. Ornament the pie with leaves, or pieces of paste cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1-1/2 hour.