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Beef, Baked

Take about two pounds of thin slices of cold roast beef, sprinkle over them a little salt and a dust of flour; roll them neatly up with a small portion of fat between each roll, and lay them in the bottom of a pie-dish. Slice two carrots and a turnip and parboil them; lay them with thinly-sliced onion and minced herbs over the meat, and proceed with another layer of beef as before till all is used up. The vegetables should be next to the paste, and should be dusted over with pepper and salt. Mix a tea-spoonful of flour with about half a pint of good gravy, free from grease, and two or three table-spoonfuls of ale; put this into the dish and bake three-quarters of an hour, covered with a crust, or mashed potatoes if preferred. Sufficient for four or five persons.