VEGETABLE PIE

1/2 lb. each of tomatoes
turnips
carrots
potatoes
1 tablespoonful of sago
1 teaspoonful of mixed herbs
3 hard-boiled eggs
2 oz. of butter
Pepper and salt to taste

Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust made from Allinson wholemeal, and bake until it is brown.