MUSHROOM PIE

1-1/2 lbs. of mushrooms
1-1/2 lbs. of potatoes
1 Spanish onion
1 oz. of butter
pepper and salt to taste
1 teaspoonful of mixed herbs
3 hard-boiled eggs

Peel and wash the mushrooms, and cut them into 2 or 4 pieces, according to their size. Peel and wash the potatoes, and cut them into pieces the size of walnuts; parboil them with 1 pint of water, and turn them into a pie-dish with the water. Chop up the onion, and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water, adding the herbs and seasoning. Mix all well in the pie-dish, quarter the eggs, and place them on the top, cover with a short crust, and bake the pie for 3/4 of an hour to 1 hour.