Antelopesteak Pie

For the Crust:
1 cup flour
1/2 cup shortening
1/4 teaspoon salt
1/2 cup mashed potatoes
1 teaspoon baking powder
1 cup water

For the Filling:
1 1/2 lb elk steak
1/3 teaspoon pepper
2 tablespoons flour
1/8 teaspoon ground cloves
1 teaspoon salt
Water

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 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.