For the Crust:1 cup flour1/2 cup shortening1/4 teaspoon salt1/2 cup mashed potatoes1 teaspoon baking powder1 cup waterFor the Filling:1 1/2 lb elk steak1/3 teaspoon pepper2 tablespoons flour1/8 teaspoon ground cloves1 teaspoon saltWater

Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat. Cut the steak into thin strips, dip each in the flour, salt pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to oven and bake twenty-five minutes longer.A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor.