Slice POTATOES and onions, stew with a little water until nearly done, put into a pie-dish, flavour with herbs, pepper, and salt, add a little soaked tapioca and very little butter, cover with short wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use about 2 oz. of butter or a proportionate quantity of Allinson frying oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as possible, and mix with milk instead of water. Eat this pie with green vegetables.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)