For 6 people you need

1 1/2 lb. stewing steak
1 oz. flour,
seasoning
1 oz. dripping
2 onions
1 pint water   
3 teaspoons tomato puree
2 carrots,
pinch mixed herbs

 Topping:

 2 oz. white breadcrumbs
 1 1/2 oz. butter
 8 oz. flour (with plain       
 flour use 3 level teaspoons baking powder)
 1 teaspoon salt
 pepper
 1/2 teaspoon garlic salt
 3 tablespoons oil
 1/4 pint milk.
 

1. Cut meat into cubes and toss in well seasoned flour.
2. Melt dripping in pan. gently fry sliced onions until golden.
3. Add meat and fry a further 5 minutes, turning until meat is brown,
4. Remove from heat and blend in water and tomato puree.
5. Add carrots and herbs.
6. Return to heat and bring to boil
7. Turn mixture into casserole cover with lid. cook for 2 hours .
8. Fry breadcrumbs slowly in butter until golden brown, put on plate.
9. Sieve together flour, salt and pepper and garlic salt (optional), add oil and milk and mix to a soft dough.
10. Drop tablespoons of this dough into -the buttered crumbs and roll into balls in the crumbs. Arrange on top of the stew.
11. Return uncovered casserole to the moderately hot oven for 45 minutes until topping is golden brown

 Oven temperature: very moderate. 325-350"F. Gas Mark 3
 Oven position: centre

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