The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers

by May Henry; Edith B. Cohen

Tomato Pie. Time—¾ hour.

1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ onion, pepper and salt to taste.

Cut the meat into neat pieces, add the potatoes and onion sliced, and cover with sliced tomato. Add the stock and seasoning, make a short crust (see [page 41]) and bake about ½ hour.