Cut up one and a half pounds of steak into small, almost square pieces, which should not be too thick, season with pepper, salt, and a little finely chopped parsley and onion, and roll them up; then dust lightly with the flour. Cut half a pound of ox kidney into thin slices, fry these lightly and quickly in a small quantity of boiling dripping, and put them aside to cool. Chop the bacon coarsely and then proceed to fill the pie-dish; butter the latter and place a layer of meat rolls in it; then cover them with some slices of fried kidney, and sprinkle over some of the chopped bacon. Then put more meat rolls and kidney and bacon and pour in sufficient stock, seasoned with pepper and salt to nearly fill the dish; cover it, and put it into a moderate oven for two hours. When the meat has cooled, add a little more stock, if necessary, and put on a dripping-paste; brush it over with some beaten yolk of egg, and bake in a well-heated oven until the crust is evenly browned.