_Ingredients._—1½ lb. of rump-steak or mutton cutlets, pepper and salt
to taste, 1/3 pint of weak broth or gravy, 1 oz. of butter, mashed
potatoes. _Mode._—Place the meat, cut in small pieces, at the bottom
of the pan; season it with pepper and salt, and add the gravy and
butter broken into small pieces. 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. If carefully baked, the
potatoes will be covered with a delicate brown crust, retaining all
the savoury steam rising from the meat. Send it to table as it comes
from the oven, with a napkin folded round it. _Time._—40 to 60 minutes.
_Average cost_, 2_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at
any time.
[Illustration: POTATO-PASTY PAN.]