LIVER P1E

1 1/4 cups diced carrots
2 tablespoons butter
3 1/2 tablespoons flour
1 1/4 cups milk
3/4 teaspoon salt
Few grains pepper
2 cups diced cooked liver
1 cup cooked peas
1 medium sized onion
Pastry

Cook the carrots in boiling salted water until tender. Drain and boil down the liquid to 1/2 cup.

Melt the butter in a double boiler, add the flour and mix well. Add the milk and carrot liquid gradually and cook, stirring constantly until thickened.

Add the salt, pepper, liver, peas and carrots. Add more salt if desired. Place this mixture and the thinly sliced onion in alternate layers in a buttered baking dish.

Roll out pastry, cut in strips and arrange lattice fashion across the top of the baking dish. Brush the pastry with milk or cream.

Bake in a very hot oven (450 degrees F.) for about 20 minutes or until brown.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.