5 lb. fillet of beef, trimmed of all fat
3 lg. pieces suet
2 tbsp. butter
1/2 lb. chicken liver
1/2 lb. fresh mushrooms, finely chopped
1/4 lb. cooked ham, finely ground
1 tbsp. catsup
1/3 c. sherry
1 egg yolk, beaten
1/2 c. parsley, chopped

1. Place fillet on rack in roasting pan, cover with suet. Insert meat thermometer into center of fillet. Roast to desired degree of doneness in preheated 425 degree oven.

2. Remove fillet from oven and discard suet. Cool fillet about 30 minutes and refrigerate until ready to use.

3. Saute chicken livers in butter; chop, return to skillet and add mushrooms, ham, catsup and sherry. Cook, stirring occasionally, 10 minutes. Place in bowl. Cool.

4. Stir in beaten egg yolk and parsley; refrigerate until ready for use.

This part of recipe can be prepared the day prior to serving.

PASTRY:

4 c. sifted flour
1 tsp. salt
1/2 lb. butter
2/3 c. vegetable shortening, chilled
1/2 c. plus 2 tbsp. cold water
1 egg white, beaten

1. Sift flour and salt together. Cut in butter and shortening with pastry blender until it resembles large bread crumbs. Sprinkle water over mixture and mix lightly. Form into ball.

2. Roll 3/4 of the pastry into an 18 x 18 inch square or large enough to enclose the fillet.

3. Cover top of fillet with mushroom mixture. Completely cover fillet with pastry; and seal on bottom and ends.

4. Brush pastry with beaten egg white. Roll out and cut remaining pastry into decorative shapes for garnishing. Arrange on top of fillet and brush again with egg white.

5. Place on ungreased cookie sheet and bake in a preheated 425 degree oven, 40 minutes or until golden brown. 14 servings.