One quart of any kind of cold meat, eight large potatoes, one small onion, one cupful of boiling milk, salt, pepper, and nearly a pint of gravy or stock, thickened with one table-spoonful of flour. Season the meat and put in a deep earthen dish. Grate the onion into the gravy, and pour over the meat. Pare, boil and mash the potatoes. Add the salt, pepper and milk and one table-spoonful of butter. Cover the pie with this, and bake gently half an hour.

Shepherds' Pie, No. 2

Cut into dice one quart of any kind of cold meat. Mince very fine two table-spoonfuls of salt pork, and add to the meat. Pare and cut into dice four large uncooked potatoes; grate or chop fine one onion; chop fine one table-spoonful of parsley. Mix, and season well with salt and pepper, and add a large cupful of water. Put in a deep earthen dish. Make a paste with four potatoes, two table-spoonfuls of butter, a large cupful of boiling milk and a pint of flour. Pare, boil and mash the potatoes; then add butter, salt and milk. When all is very light, beat in the flour, gradually. Sprinkle the board with flour, and roll the paste a little larger than the dish. Make a hole in the centre, to let out the air. Cover the dish with the paste, being careful to have the edge come inside the dish. Bake gently one hour.