Cottage Pie

1. 1 kg (2 lb) potatoes.                                                                   5. 1 teaspoon flour.  
2. 250 g (1/2 lb) meat (cold).                                                          6. 150 ml (1/4 pint) water or stock.
3. 15 g (1/2 oz) dripping.                                                                7. 1 teaspoon salt.
4. 1 small onion.                                                                             8. 1/2 teaspoon pepper.


 Boil, dry and mash potatoes; mix with salt, pepper, a little milk and butter. Take all skin and gristle from meat and cut in very small dice.

Heat dripping; fry onion; add flour, water and seasoning. Boil well and strain. Grease a pie dish and mix meat and gravy in it. Pile potatoes on top, decorate and brush with a little milk. Brown top and serve very hot.