Version 1
Ingredients
- Half lb. each of tomatoes, turnips, carrots, potatoes
- 1 tablespoonful of sago
- 1 teaspoonful of mixed herbs
- 3 hard-boiled eggs
- 2 oz. of butter
- Pepper and salt to taste.
Directions
Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender.
Add the pepper and salt and the mixed herbs.
When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary.
Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust, and bake until it is brown.
Version 2
Ingredients
- Half lb. each of carrots, turnips, onions, potatoes
- 1 small cauliflower
- 2 good-sized tomatoes or a cupful of tinned ones
- 2 hard-boiled eggs
- 1 teaspoonful of mixed herbs
- 1 oz. of butter
- 1 dessert spoonful of sago
- Pepper and salt to taste.
Directions
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.
Photo by Christina Voinova: https://www.pexels.com/photo/close-up-shot-of-a-brown-pie-7368040/ for illustration only.
