Vegetable Pie

Ingredients

• 14 cupful melted Crisco
• 1 cupful sliced beans
• 6 potatoes
• 2 onions
• 2 carrots
• 1 parsnip
• Pepper and salt to taste
• Y% head celery
• 1 cupful peas
• Sufficient white vegetable stock to cover
• 1 teaspoonful powdered herbs

Method

1. 1

   Peel and slice potatoes and partly boil them.

2. 2

   Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes.

3. 3

   Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste.

4. 4

   Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 75. The excerpt below is the record exactly as published.

Vegetable Pie 14 cupful melted Crisco 1 cupful sliced beans 6 potatoes 2 onions 2 carrots 4 tomatoes 1 parsnip Pepper and salt to taste Y% head celery Sufficient white vegetable 1 cupful peas stock to cover 1 teaspoonful powdered herbs

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