Mince some rare roast beef or cold corned beef, if it is not too salt;
season with pepper and salt, and spread a layer in the bottom of a
pudding-dish. Over this put one of mashed potato, and stick bits of
butter thickly all over it; then another of meat, and so on until you
are ready for the crust.
To a large cupful of mashed potato add two tablespoonfuls of melted
butter, a well-beaten egg, two cups of milk, and beat all together
until very light. Then work in enough flour to enable you to roll
out in a sheet—not too stiff—and, when you have added to the meat
and potato in the dish a gravy made of warm water, butter, milk, and
catsup, with what cold gravy or dripping remains from “roast,” cover
the pie with a thick, tender crust, cutting a slit in the middle.
You can use the potato crust, which is very wholesome and good, for any
kind of meat-pie. It looks well brushed over with beaten white of egg
before it goes to table.