1 1/2 lbs. beef chuck or rump
2 tbsp. bacon drippings
1 tsp. salt
4 med. carrots
5 med. potatoes
1 med. onion
Salt & pepper to taste
Plain pastry or biscuit dough

FLOUR PASTE FOR GRAVY:

2 tbsp. flour
1/4 c. water

Cut meat in 1 inch pieces, brown in bacon drippings and cover with water. Add salt and pepper. Cook covered for 30 or 40 minutes until done. Wash and peel carrots, potatoes and onion. Cut and add to meat (with more boiling water if needed) until tender. To thicken the gravy, stir in flour and water past to give desired thickness. Bring to boil and pour into buttered casserole. Cover with pastry or biscuits. Bake in moderately hot oven (425 degrees) about 15 minutes or until golden brown. 5 servings.