QUEEN’S TOMATO PIE - Allinson Vegetarian Cookery Book
8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of
tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt
to taste, a little boiling milk; 1 dessertspoonful of finely chopped
parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.
of the butter, the onions and seasoning for 10 minutes, then add the
parsley. Soak the breadcrumbs with enough hot milk to just moisten
them through, add the eggs beaten up. Grease a pie-dish, place in it
first a layer of breadcrumbs, then one of tomatoes and so on until
full, finishing with breadcrumbs. Put the rest of the butter in little
bits on the top of the pie, and bake it until lightly brown.