| 1 | Mince the cold meat, removing all fat, skin and gristle first. |
| 2 | Cook potatoes, peeled and cut in halves, until soft enough for mashing. |
| 3 | melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. |
| 4 | To this add slowly stirring, ?pint meat stock or milk. |
| 5 | When smooth and fairly thick and just to the point of boiling, stir in the minced meat. |
| 6 | Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. |
| 7 | Pour into a flat oven proof dish and refrigerate. |
| 8 | meanwhile, mash the potatoes, season and stir in ?teaspoon butter or margarine, and a little milk and whick with a fork until smooth. |
| 9 | Set aside until the minced meat is cool enough to have solidified and formed a solid surface. |
| 10 | If you add the potatoes to hot mince, it will sink into it. |
| 11 | when cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. |
| 12 | Dot with pieces of butter or cover with grated cheese, if liked. |
| 13 | Bkae in a 400 degree oven for 30 minutes. |
| 14 | this dish may be prepared in the morning and left for cooking in the evening wothout harm. |
| 15 | Cabbage is the best vegetable to accompany this dish. |
