3133.—VEGETABLE PIE.
Ingredients.—1 onion, 1 carrot, 1 stick of celery, a handful of green peas, ½ an oz. of sago or tapioca, 1 oz. of butter, pepper and salt, a teaspoonful of flour, short crust paste No. 1668 to cover.
Method.—Stew all the above ingredients together in a very little water until they are three parts cooked. They should be cut into small pieces. Then place them in a pie-dish, cover it with a crust like a meat pie, and bake it until the crust is done. The pie may be made of any vegetables that are in season. A few mushrooms or some mushroom powder are an improvement.
Time.—To bake the pie, about ½ an hour. Average Cost, 3d. or 4d., exclusive of the paste. Sufficient for 2 persons.
3134.—VEGETABLE PIE. (Another Method.)
Ingredients.—½ a lb. of boiled macaroni, 3 hard boiled eggs, veal forcemeat made with oil or butter instead of suet, 1 or 2 tomatoes.
Method.—Prepare and slice the eggs and tomatoes, cut the macaroni into pieces, fill into a pie-dish, season well, and finish same as meat pie. Bake until the crust is done.
Time.—To bake the pie, about ½ an hour. Average Cost, 8d. to 10d., exclusive of the paste. Sufficient for 2 or 3 persons.
3135.—WHEATMEAL DUMPLINGS. (See Wholemeal Bread, Fermented, No. 3316, and Norfolk Dumplings, No. 1879.)
Form small pieces of dough (wholemeal or ordinary bread dough) into dumplings, cook them as directed for Norfolk dumplings, and serve with cream and sugar, golden syrup or jam.
Sauces
3136.—BROWN GRAVY.
Ingredients.—2 onions, 1 tablespoonful of flour, ¾ of a pint of hot water, seasoning, 1 oz. of butter or a tablespoonful of oil.
Method.—Chop the onions, fry them brown in the butter, add the flour, which must also brown. Pour in the water, and stir until the mixture thickens, then season it to taste. Any kind of vegetable stock is preferable to water.
