Vegetarian Pot Roast

Ingredients

4 cups stale bread cut into dice

2 cups hot milk

2 tablespoons vegetable fat

4 tablespoons chopped onion

Scant½ teaspoon sago

2 cups well cooked brown beans, or lentils, well drained

4 tablespoons flour

2 eggs

Salt

1 cup coarsely chopped walnuts

Instructions

-- Put the onion, the savory, and the fat into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion, but do not brown.

-- Add 1/2 teaspoon salt and the milk.

-- Bring to a boil, and pour over the diced bread.

-- Sift the flour into a frying pan and stir continuously over the fire until a light brown color.

-- Add the chopped nuts and continue stirring until they are warmed through, but not browned at all.

-- Beat the eggs slightly, and add to the mixture; then add the browned flour and nuts and mix.

-- Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste.

-- Pack in a well oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown.

-- Set aside for 30 minutes to cool partially; then turn out in an oiled baking pan, and pour over it a thin brown gravy and bake in a good oven for 1/2 hour, basting it over the top occasionally with the gravy.

-- Serve with cranberry sauce or baked apple.

Initial Author: Bot