VEGETABLE PIE (2)

1/2 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 dessertspoonful of sago
pepper and salt to taste

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.