||LENTIL AND LEEK PIE.
2 cups lentils, 12 small leeks, 4 cups water, short
Put the lentils, water, and leeks, finely shredded,
into a covered jar or basin. Bake in a slow oven
until done. Put into a greased pie-dish and cover
with short crust. (If lentils are very dry, add a little
more water.) Bake. Serve with boiled potatoes,
brown gravy, and any vegetable in season, except
spinach or artichokes.