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Beef Pot Pie

Cut into one-inch squares two pounds raw rump of beef. Peel six small white onions, two medium-sized potatoes, cut same as the beef. Tie together two branches celery, four branches parsley and two leeks. Place in a small, clean cloth twelve allspice, twenty black peppers, two bay leaves, four cloves and one saltspoon thyme; tie the cloth up firmly. Heat well in quite a large saucepan one ounce lard, then add the meat. Season with a teaspoon salt and half teaspoon white pepper. Stir well with a wooden spoon, then briskly cook for ten minutes, or until the meat obtains a good brown colour, stirring once in a while. Then add one very finely chopped onion, one ditto carrot and one sound, crushed garlic; stir well and cook again for five minutes. Add the six small onions, potatoes, celery, spice, etc., and one tablespoon flour. Gently mix for one minute, then add one gill demi-glace and two gills hot water. Cover the pan and allow to boil for ten minutes. Then place the pan in the hot oven for forty-five minutes. Remove it from the oven; remove the tied celery and spice; pour the stew into a deep baking dish. Cover nicely with a pie paste; trim the paste all around the dish. Glaze the surface with an egg yolk. Make a small chimney in the centre to allow to evaporate. Place in the oven to bake for twenty minutes, or till of a fine golden colour and serve.