Cut the steak into pieces an inch long, and stew with the bone
(cracked) in just enough water to cover the meat until it is half-done.
At the same time parboil a dozen potatoes in another pot. If you wish
a bottom crust—a doubtful question—line a pudding-dish with a good
paste, made according to the receipt given below. Put in a layer of the
beef, with salt and pepper, and a very little chopped onion; then one
of sliced potatoes, with a little butter scattered upon them, and so
on, until the dish is full. Pour over all the gravy in which the meat
is stewed, having first thrown away the bone and thickened with browned
flour. Cover with a crust thicker than the lower, leaving a slit in the
middle.