Chop cold roast beef, removing all fat and gristle; cover the bones and trimmings with cold water; add a few slices of onion and carrot and a stalk of celery, if at hand; let simmer 1 hour; strain off the broth and simmer it in the slices of beef until they are tender. Season with salt and pepper, and pour into a baking-dish; shake in
Sift together the flour, salt and baking powder, cut in the shortening, add the cold mashed potato and lastly the milk. Put on a floured board and roll gently.
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