water, cover with rough puff paste, and bake for an hour or longer,
according to size. There should be a hole in top of pastry, covered with an
ornament, which could be lifted off, and some more gravy put in with a
funnel. Serve very hot. If to be used cold, a little soaked tapioca should
be cooked with it, or some vegetable gelatine might be dissolved in the
gravy.

By way of variety, a few force-meat balls may be put in; also mushrooms when
in season.


Haricot Pie

is made much the same as above, substituting Butter Beans or Giant Haricots
for the German lentils. They should be soaked all night and nearly cooked
before using. Put in a layer of beans, sprinkle in a little tapioca, then
put a layer of sliced tomatoes and repeat. Fried beetroot may be used
instead of tomatoes, and crushed vermicelli or bread crumbs instead of
tapioca.


Haricot Raised Pie,

which is very good to eat cold for pic-nic luncheon, &c., is made as
follows:--Soak 1/2 lb. large beans all night, when the skins should come
off easily, and put to stew or steam with butter, shred onions, and a very
little stock or water till soft, but not broken down. Set aside to cool.
Prepare a raised pie case [Footnote: See Pastry.], put in half the beans, a
layer of sliced tomatoes, and a layer of hard-boiled eggs. Repeat. Put on
lid, which should have hole in centre, and bake in a good, steady oven for