LENTIL PIE

1/2 lb. of lentils
1 lb. of potatoes
1 lb. of tomatoes
1 Spanish onion
1 heaped-up teaspoonful of herbs
3 hard-boiled eggs
1-1/2 oz. of butter
pepper and salt to taste

Have the lentils cooked beforehand Peel, wash, and cut into dice the potatoes and onion, and fry them in the butter until nearly soft. Scald and slice the tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and seasoning well together. Turn the mixture into a pie-dish, and pour over as much water or vegetable stock as may be required for gravy. Quarter the eggs and place them on the top. Cover with a short crust, and bake the pie for 1 to 1-1/2 hours.