VEGETABLE PIE
Four large, close potatoes (parboiled), ¹⁄₂ pint haricot beans (cooked until just tender and skinned), 6 large mushrooms (cleansed and peeled), 4 tomatoes, 1 stick celery (parboiled), butter, 2 hard-boiled eggs, forcemeat balls, 1 dessertspoonful onion (scalded and minced), seasoning, brown vegetable stock (slightly thickened), ¹⁄₂ lb. short paste.
Four large, close potatoes (parboiled), ¹⁄₂ pint haricot beans (cooked until just tender and skinned), 6 large mushrooms (cleansed and peeled), 4 tomatoes, 1 stick celery (parboiled), butter, 2 hard-boiled eggs, forcemeat balls, 1 dessertspoonful onion (scalded and minced), seasoning, brown vegetable stock (slightly thickened), ¹⁄₂ lb. short paste.
Method.—Butter a pie-dish and put in a layer of sliced potatoes, then a few slices of tomato, three mushrooms (cut in half), some of the beans, some pieces of celery (about an inch in length), one hard-boiled egg divided into quarters, and four or five little forcemeat balls; season with salt, pepper, and nutmeg, and scatter half the quantity of onion over the surface, then use the remaining ingredients in the same way. Moisten the pie with the stock and cover it with the paste, brush over with beaten egg (if practicable), and bake in a well-heated ovenfor an hour. For the forcemeat balls proceed thus: Mix together four ounces Hovis breadcrumbs, one dessertspoonful of minced parsley, a little lemon-thyme (if the flavour is not disliked), a teaspoonful of onion (scalded and minced), a very little grated lemon-peel, and season with salt, freshly-ground black pepper, and cayenne; then add two ounces of warm butter and sufficient beaten egg to form a fairly stiff paste. Divide the latter into little balls, roll them on a floured board, and they will be ready for use.