1 c. onions, sliced
1/4 c. Crisco
1 lb. round steak, cut in small pieces
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
Dash of ginger
Dash of allspice
2 1/2 c. boiling water
2 c. raw potatoes, diced

Fry onions slowly in melted Crisco until yellow. Remove onions. Roll meat in mixture of flour and seasonings and spices. Brown in hot Crisco. Add boiling water, cover and simmer until meat is tender (about 1 hour). Add potatoes and cook 10 minutes longer. Make egg pastry. (Recipe follows.) Roll dough into a circle about 1/4 inch thick. Pour meat into 8 inch Crisco-coated casserole. Lay cooked onions on top. Fit pastry over top and seal edge. Make several small openings for steam to escape. Bake in a very hot oven (450 degrees) 30 minutes. Serves 6.