Potted Tenderloin of Beef a la Nelson

To prepare this dish it will require a covered pie dish which can stand the heat of the oven. Cut slices from a well-trimmed tenderloin of beef free of sinews, and season them with pepper and salt; cover the bottom of the pie dish with a layer of good butter, spread over this some minced onions, and on the onions a bed of minced potatoes. Season with salt and pepper, and set the slices of tenderloin on top. Place the pie dish over a hot fire for a few minutes, then put it into a moderate oven for forty-five minutes; add a tablespoonful of clear gravy (No. 404), and the same quantity of meat glaze (No. 402), Worcestershire sauce, and mushroom catsup; sprinkle over the surface chopped hard-boiled eggs and parsley. Serve it on a dish over a folded napkin.