Stewed Rump Steak

Ingredients

• drumsticks from thighs
• center pieces of fowl
• legs of fowl
• heart of fowl
• liver of fowl
• ham (12 thin slices, 2 inches square)
• ½ cup best white stock
• 1 pound puff paste
• ½ pint water
• ½ pint white stock
• pepper to taste

Directions

1. Trim the fowl pieces and place them in a pie dish.

2. Roll up the ham slices and place them between the fowl pieces, excluding the backs and pinions.

3. Add ½ cup of white stock to the dish.

4. Make 1 pound of puff paste as for a pigeon pie.

5. Cover the pie with the puff paste and bake as you would a pigeon pie for about 1 hour.

6. Chop the bones and remnants from the fowl and pound them in a mortar.

7. Place the chopped bones in a stewpan with ½ pint of water and ½ pint of white stock, and let simmer until the pie is baked.

8. Strain the liquid to remove grease and fill the pie with it before serving.