LEEK PIE

1 bunch of leeks
1 lb. of potatoes
1/2 teaspoonful of herbs
a little nutmeg
1 pint of milk
pepper and salt to taste
8 oz. of Allinson fine wheatmeal
3 eggs
1 oz. of butter

Cut up into dice the potatoes and leeks, parboil them in 1 pint of water, adding the herbs, butter, and seasoning; place the vegetables in a pie-dish, make a batter with the milk, eggs, and meal, pour it over the vegetables, mix all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.