Instructions: Boil meat in water to cover, with minced onion, green pepper, and celery, until tender. Remove meat, bone, and chop. Strain broth. Melt butter, stir in flour to make roux, and add chopped onion and parsley. Add Meat and pour in strained broth; cook, stirring, until smooth. Cook over low heat for about 20 minutes. Turn into pastry-lined, deep 6-cup pie pan, top with pastry, and bake until crust is done.

This recipe yields 4 to 6 servings.

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