Whence the name came nobody knows, but the dish that bears it is one that is a favorite for common use with every family where it is known.

When you have a cold roast of beef cut off as much as will half fill a baking-dish suited to the size of your family;

put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, and a seasoning of pepper and salt, with
enough water to make plenty of gravy;

thicken it, too, by dredging in a
tablespoonful of flour;

cover it up on the fire, where it may stew
gently, but not be in danger of burning.

Meanwhile there must be boiled a
sufficient quantity of potatoes to fill up your baking-dish after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat.

Place the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless.

Serve with it tomato sauce, Worcestershire sauce, or any other kind that you prefer.

A good, plain dish.