This old-fashioned English dish is very good in winter.

Take two pounds of meat; if you buy it on purpose, use part lean mutton and part beef, or beef, mutton, and veal; although mutton or beef alone will do; put them into a saucepan with just water to cover them; cut quite small, two onions, half a small carrot, and half a turnip, with two heaped saltspoons of salt, and a half one of pepper; put to the whole a pint and half of water; let the whole stew slowly two hours. Meanwhile make a suet crust (see recipe for Suet Crust) of six ounces of suet and ten of flour; roll it out till it will about fit the saucepan, and an inch thick or rather less. Skim the gravy, when it has cooked two hours, removing all fat; taste if salt enough, and add sauce for flavoring if you choose. Then put on the suet crust for cover, making it fit over the meat closely; for this reason take care that you rolled it large enough; if too large never mind, let it turn up at the sides a little. Put on the cover of the saucepan and cook slowly another hour. It must cook slowly or the meat will be stringy; it must not stop cooking or the crust will be heavy.

When done, cut the crust across pie-fashion; lift out each of the pieces and lay them round a dish, then pour meat and gravy in the centre and serve.