1 tablespoon soaked lentils. ¼ pint water. 2 tablespoons soaked sago. ½ ounce butter. 1 turnip. 1 carrot. 1 shalot. ½ teaspoon salt. Paste for crust No. 207.
Slice the carrot and turnip, mince the shalot, and place them in a stewpan with the lentils, butter, and water; boil for about half an hour, add salt and sago, and stir for three minutes. Line a small pudding basin with paste, pour in the mixture, cover with more paste, tie a floured cloth over, and boil for three hours.