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Potato Gipsy Pie

Peel and slice thinly as many potatoes as will fill a moderate-sized pie-dish. Put them into it in layers, and over each layer sprinkle a little salt and pepper, and a very small portion of finely-minced onion. Pour half a cupful of water over the whole, and place little pieces of butter here and there on the top; cover with a good crust, and bake in a moderate oven. When the pie is done enough, pour a table-spoonful of mushroom ketchup into it, through the hole in the top, before serving it. Time to bake, according to the size of the pie. Probable cost, potatoes, 1d. to 2d. per pound.