Place one tablespoonful of chopped onion into a stewpan with one ounce of beef dripping and fry it until it is brown; then stir in the flour, and when this is smoothly mixed add half a pint of vegetable stock. Let the sauce boil up, season it well with salt and pepper, add one dessertspoonful of tomato catsup, and after it has simmered for ten minutes strain it into a bowl. Butter a pie dish and put a layer of cold beef in it which has been cut into rather thin slices; pour a little of the sauce over it, sprinkle with some chopped parsley and a little chopped onion which was strained from the sauce, and then add more meat and sauce alternately until the dish is full. Cover the top thickly with fine dry breadcrumbs, pour a little warm dripping over the bread, and cook the meat in a moderately hot oven for at least an hour. If the bread is getting brown too quickly cover it with a sheet of greased paper.