After seasoning the beef with salt and pepper, stew the meat for 2 or 3 hours until thoroughly tender. To prepare the dough: Sift flour, baking powder, salt. Add lard and butter. Mix into a pie crust dough, and roll into a dozen circles of 8 to 10 inches diameter. Steam the potatoes. Pare and slice thinly. Add salt and pepper, 2 tablespoons butter, parsley and onion. Beat 3 eggs lightly into the mixture. Put this mixture on the circles of dough, after it has stood a little while, roll over and press the pastry edges together tightly along the edge. Drop these into the stew pot with the meat and its stew water. Cover the pot tightly and slowly cook for 30 minutes. To make sauce: Skim the fat from the stew pot before putting in the dough rolls, and add to a frying pan, along with a tablespoon of butter. Brown diced stale bread croutons, adding half a cup of milk.