Historical Cookbooks

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their skins, and when nearly soft drain,
peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop
up roughly the onion, and boil in about 1 pint of water, adding the
butter and the vermicelli or sago. Cook until soft. Add pepper and
salt, and mix all with the potatoes and tomatoes. 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 3/4 of an hour to 1 hour. The
crust looks better if brushed over with white of egg before baking.