ARTICHOKE AND POTATO PIE
Four globe artichokes, 1¹⁄₂ lbs. salad potatoes (which are close and firm), 2 hard-boiled eggs, seasoning, ¹⁄₂ pint nicely-flavoured brown sauce (thick), a dessertspoonful tomato catsup, 2 mushrooms, parsley, onion, ¹⁄₂ lb. short paste.
Method.—Boil some globe artichokes in the usual way and remove all the leaves and the “choke” and cut the remaining portion into quarters; cook also the peeled salad potatoes, taking them from the fire directly they are tender, and cut them into moderately thick slices; mince two good sized mushrooms and mix them with a large dessertspoonful of chopped parsley and a teaspoonful of scalded onion, which has been minced. Line a buttered pie-dish with the short paste, which should be fairly thin, then fill it with layers of the artichokes and potatoes (mixed) with a few pieces of hard boiled egg, cut in quarters, and over each layer scatter some of the mushroom mixture and season with salt, pepper, and a very little mixed spice. When the dish is full pour in the sauce, mixed with the tomato catsup; then cover the pie, brush it over with some beaten egg (or milk) and bake in a fairly quick oven for one hour.