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Vegetable Pie

Scald some Windsor beans. Cut into small neat pieces some young carrots, turnips, artichoke bottoms, lettuces, mushrooms, celery, and parsley, with green peas. Onions and a small quantity of spinach may be added if liked, but any of these may be omitted. The proportions should be regulated by taste and convenience. Partially stew the vegetables in gravy, and season with pepper and salt. Trim the edges of a dish with pastry, put in the vegetables, pour the gravy over them, and place the cover on the top. Bake the pie in a moderate oven. If a maigre dish is wanted, cream, or milk slightly thickened with flour and butter, may be used instead of gravy.