Vegetable Pie

Ingredients

• 1 lb. carrot
• 4 lb. swede
• % lb. onion
• 4 oz. cabbage
• a sprig of celery
• 1 oz. fat
• a little salt and pepper
• 4 pint of cooked haricots or lentils
• 1 tablespoonful Worcester sauce
• 1 tablespoonful mushroom ketchup

Method

1. 1

   Place the vegetables in a saucepan with fat and salt.

2. 2

   Cover and stove as for vegetable stock.

3. 3

   When dried sediment forms, cover with water and add cooked pulse.

4. 4

   Add Worcester sauce and mushroom ketchup, season, and simmer.

5. 5

   If gravy does not thicken, add fat and flour mixed or flour mixed smoothly in water.

6. 6

   Place in a pie dish and let cool.

7. 7

   Cover with pie crust and bake until crust is done.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 35. The excerpt below is the record exactly as published.

Vegetable Pie Materials.—} lb. carrot, 4 Ib. swede, % lb. onion, 4 oz. cabbage, a sprig of celery (cut into small pieces or diamond shapes), 1 oz. fat, a little salt and pepper, 4 pint of cooked haricots or lentils, 1 tablespoonful Wor- cester sauce, 1 tablespoonful mushroom ketchup

Cook this with the app: pantry check, scaling, and the assistant.