This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
1/2 pint shelled roasted peanuts
1/2 pint lentils
1/2 pint toasted breadcrumbs
1 teaspoonful salt
1 saltspoonful pepper
Soak the lentils over night, drain, bring them to a boil; throw the water away; cover with fresh water and boil until tender; drain again; press them through a colander. Add nuts, chopped or ground, the bread-crumbs and the seasoning, with sufficient milk to make it the consistency of mush. Pour into a baking-dish and bake in a moderate oven one hour. Beans or peas may be substituted for lentils.
Chop left-over mock roast and mix it with an equal quantity of cold boiled potatoes, also chopped. Bake in a greased pie-dish and serve hot.