Artichoke and Potato Pie

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Four globe artichokes, 1¹⁄₂ lbs.
salad potatoes (which are close and firm), 2 hard-boiled eggs, seasoning, ¹⁄₂ pint nicely-flavoured brown sauce (thick), a dessertspoonful tomato catsup, 2 mushrooms, parsley, onion, ¹⁄₂ lb.
short paste.
Method.--Boil some globe artichokes in the usual way and remove all the leaves and the “choke” and cut the remaining portion into quarters;
cook also the peeled salad potatoes, taking them from the fire directly they are tender, and cut them into moderately thick slices;
mince two good sized mushrooms and mix them with a large dessertspoonful of chopped parsley and a teaspoonful of scalded onion, which has been minced.
Line a buttered pie-dish with the short paste, which should be fairly thin, then fill it with layers of the artichokes and potatoes (mixed) with a few pieces of hard boiled egg, cut in quarters, and over each layer scatter some of the mushroom mixture and season with salt, pepper, and a very little mixed spice.
When the dish is full pour in the sauce, mixed with the tomato catsup;
then cover the pie, brush it over with some beaten egg (or milk) and bake in a fairly quick oven for one hour.