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Additional info for Amazing Vegetarian Recipes, The Secrets of Veg Cooking Mastery
Sprinkle in the thyme, and mix all the ingredients well. Quarter the eggs and place the pieces on the top of the vegetables. Make the crust, cover the dish with it, and bake the pie from ¾ of an hour to 1 hour. The crust looks better if brushed over with white of egg before baking. POTATOES AND MUSHROOM STEW. 1-1/2 lbs. of potatoes, 1 Spanish onion, ½ lb. of mushrooms, 1 oz. of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour for thickening. Peel, wash, and cut into pieces the potatoes; chop up the onion, and set both over the fire with 1 pint of water, the butter and seasoning; let cook until the potatoes are about half done.
MUSHROOM TURNOVERS. ½ lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to taste. For the pastry, ½ lb. of Allinson fine wheatmeal, 3 oz. of butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry of the meal, butter, and a little water; pick and wash the mushrooms, cut them up in small pieces dredge them with pepper and salt, and fry them in the butter for 5 to 10 minutes. Roll the paste out, cut it in squares of about 4 inches, and place as much mushroom on each as it will conveniently hold.
Soak the breadcrumbs in the milk, add the potatoes, eggs well beaten, all the vegetables and seasoning; mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste, form this into balls, drop these in boiling clear soup or water (according to requirements), and boil them for 5 to 10 minutes. HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, ½ oz. of oiled butter, ½ lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz.