Take up all flour possible.

Cut this dough into four portions or squares.

Have the meat more than covered with water, as water cooks away.
Place a layer of potatoes on meat (well seasoned), then the pared potatoes and small pieces of dough alternately, never allowing pieces of dough to lap; place potatoes between.

Roll the last layer out in one piece, size of a pie plate, and cover top layer of potatoes with it.

Cover closely and cook three-quarters of an hour from the time it commences to boil.