• 1½ lb. stewing steak
• seasoned flour
• 1 large onion
• 1 carrot
• 1 small turnip
• hot stock or water
• suet pastry, using 8–12 oz. flour, etc.

Cut the steak into thin slices about 2 in. square. Dip the meat in the seasoned flour. Cut the prepared vegetables into thin slices or dice and place in a stewpan with the meat and cover with the hot stock or water. Simmer very gently for about 1½ hr. Roll out the suet pastry to a round a little less than the top of the stewpan and place on top of the stew. Continue cooking for 1 hr. Garnish with chopped parsley.