Cut up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone, in just enough water to cover them, until partly cooked; have half a dozen of cold boiled potatoes sliced. Line a baking-dish with pie paste, put in a layer of the meat with salt, pepper, and a little of thinly-sliced onion, then one of the sliced potatoes, with bits of butter dotted over them. Then the steak, alternated with layers of potato, until the dish is full. Add the gravy or BROTH, having first thickened it with brown flour. Cover with a top crust, making a slit in the middle; brush a little beaten egg over it, and bake until quite brown.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)