Vegetable Pie (St. George’s House)
Boil enough carrots, turnips, and large white haricot beans to make a ½ cup of each when chopped or sliced after cooling, and enough potatoes to make a scant cup when sliced. Slice enough Bermuda onions to make ½ cup, and fry in butter until golden brown; then mix the onions and prepared vegetables, and add to them ¼ cup each of canned peas, green beans, and tomatoes. Season well with salt and pepper, stir in 1 teaspoon of chopped parsley, dampen with the water in which the haricot beans cooked, heap into a deep baking dish, cover with a good crust, and bake until slightly browned.