2 ounces each of potato, carrot, turnip, celery, tomato (or any other vegetable in season)
1 small onion
1/2 ounce of butter
pepper and salt to taste
1 teaspoonful of sago
Chop fine the onion and fry it. Boil all the vegetables, previously washed and cut up, in 1/2 pint of water. When they are quite tender, put all in a pie-dish, adding seasoning to taste. Add enough water for gravy, and sprinkle in the sago. Cover with short crust, and bake in a moderately hot oven.