Vegetarian Pot Roast Recipe

• 4 cups stale bread, cut into dice
• 2 cups hot milk
• 2 tablespoons vegetable fat
• 4 tablespoons chopped onion
• Scant ½ teaspoon sago
• 2 cups well-cooked brown beans or lentils, well drained
• 4 tablespoons flour
• 2 eggs
• Salt
• 1 cup coarsely chopped walnuts

1. 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.
2. Add 1/2 teaspoon salt and the milk.
3. Bring to a boil and pour over the diced bread.
4. Sift the flour into a frying pan and stir continuously over the fire until a light brown color.
5. Add the chopped nuts and continue stirring until they are warmed through, but not browned at all.
6. Beat the eggs slightly and add to the mixture; then add the browned flour, nuts, and mix.
7. 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.
8. Pack in a well-oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown.
9. 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.
10. Serve with cranberry sauce or baked apple.

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