Potato Pasty

Ingredients

• 1-1/2 lb rump-steak or mutton cutlets
• pepper and salt to taste
• 1/3 pint weak broth or gravy
• 1 oz butter
• mashed potatoes
• POTATO-PASTY PAN.]

Instructions

1. Place the meat, cut in small pieces, at the bottom of the pan;
2. season it with pepper and salt, and add the gravy and butter broken, into small pieces.
3. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner.
4. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat.
5. Send it to table as it comes from the oven, with a napkin folded round it.