Tuesday, May 31, 2016

Vegetable Pie Recipe


½ lb. each of carrots,
Turnips, onions, potatoes, 1 small cauliflower,
2 good sized tomatoes or a cupful of tinned ones
2 hardboiled eggs
1 teaspoonful of mixed herbs
1 oz. of butter
1 dessertspoonful of sago
Pepper and salt to taste

Wash and prepare the vegetables, cut them into pieces the size of nuts; if fresh tomatoes are used, scald and skin them. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender; add the herbs, and seasoning; pour the whole into a pie-dish, sprinkling the sago between the vegetables; add water if more is required for the pie to have sufficient gravy; cut up the eggs in quarters, place the pieces on the top of the vegetables, and cover all with a crust. These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago.

8B Ranch Cuisine 

vegetable pie recipe

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