No. 202 Potted Haricot Beans
(See Potted Lentils.)
No. 203 Lentil Pudding
1 tablespoon soaked lentils.
¼ pint water.
2 tablespoons soaked sago.
½ ounce butter.
1 turnip.
1 carrot.
1 shalot.
½ teaspoon salt.
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.