Boiled Lentils. — Steep the Lentils in water for a few hours,
then drain, put them in a stewpan with plenty of cold
water to cover, and boil for half-an-liour. At the end of
that time drain the water off the Lentils, put in with
them a bunch of sweet herbs, an onion stuck with five or
six cloves, and boiling water to cover, and boil gently at
the side of the lire until quite tender. Drain the Lentils,
put in with them a lump of butter and about 1 table-spoon-
ful of chopped parsley, season to taste with salt and pepper✪ Boiled Lentils,
and toss about over the fire for a few minutes. When
ready, turn the Lentils on to a hot dish, and serve. They
make a good vegetable.
Cream of Lentils. — Soak 1 pint of Lentils for four hours
in cold water ; then put them in a saucepan, and boil
with 2qts. of water, one carrot, one onion, 2oz. of salt
pork, six whole peppers, a bouquet garni, the bones of
one partridge, and ^ table-spoonful of salt. Cook for forty-
five minutes, then nib through a sieve ; cut half the breast
of a partridge in slices, lay them in the soup-tureen with
loz. of butter✪ Cream of Lentils, pour the puree over, and serve with a
handful of fried sippets of bread, suppressing the bouquet.
Lentils a la Maitre d’Hotel. — (1) Boil lqt. of Lentils,
having previously washed them in 3qts. of water with 1
table-spoonful of salt dissolved in it. When soft, strain
off the water, put the Lentils in a saute-pan with |Ib- of
maitre-d’ hotel butter and | teacupful of the liquor in
which they were cooked✪ Lentils a la Maitre d’Hotel, toss about till the butter is
melted, then turn them on a hot dish, and serve.
(2) Thoroughly wash the Lentils, then put them into a
saucepan with plenty of cold water, a blade of mace, two
bay-leaves, and an onion stuck with four or five cloves.
Boil the Lentils gently until tender, keeping them well
covered with water, then turn them into a sieve and let
them drain. Melt a large piece of butter in a stewpan, put
in the Lentils with a moderate quantity of finely-chopped
parsley and the juice of half a Lemon, season to taste
with salt and pepper, and toss them over the fire for five or
six minutes. Turn the Lentils on to a hot dish, and serve.
Lentils and Bacon. — Wash the Lentils, put them into a
saucepan with plenty of cold water, a bay-leaf and a blade
of mace tied together, an onion stuck with three or four
cloves, and boil gently until soft, adding more boiling-
water occasionally ; when cooked, drain the Lentils. Peel
and slice an onion, put it in a stewpan with a lump of
butter, and fry ; when nicely browned, put in ^lb. of fat
bacon cut into small squares, fry that also, and when
cooked, put in the Lentils. Moisten with a small quantity
of clear stock, add some finely-chopped parsley, and season
to taste with pepper✪ Lentils and Bacon. Boil the whole gently by the side
of the fire for a few minutes, then turn it on to a hot
dish, garnish with sippets of toast or small crofitons of
bread fried a bright golden brown in butter, and serve.
Page 332 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Lentils. — Steep the Lentils in water for a few hours, then drain, put them in a stewpan with plenty of cold water to cover, and boil for half-an-hour. At the end of that time drain the water off the Lentils, put in with them a bunch of sweet herbs, an onion stuck with five or six cloves, and boiling water to cover, and boil gently at the side of the fire until quite tender. Drain the Lentils, put in with them a lump of butter and about 1 tablespoonful of chopped parsley, season to taste with salt and pepper, and toss about over the fire for a few minutes. When ready, turn the Lentils on to a hot dish, and serve. They make a good vegetable.
Cream of Lentils. — Soak 1 pint of Lentils for four hours in cold water ; then put them in a saucepan, and boil with 2 qts. of water, one carrot, one onion, 2 oz. of salt pork, six whole peppers, a bouquet garni, the bones of one partridge, and 1/2 tablespoonful of salt. Cook for forty-five minutes, then rub through a sieve ; cut half the breast of a partridge in slices, lay them in the soup-tureen with 1 oz. of butter, pour the puree over, and serve with a handful of fried sippets of bread, suppressing the bouquet.
Lentils a la Maitre d'Hotel. — (1) Boil 1 qt. of Lentils, having previously washed them in 3 qts. of water with 1 tablespoonful of salt dissolved in it. When soft, strain off the water, put the Lentils in a saute-pan with 1/2 lb. of maitre-d' hotel butter and 1/2 teacupful of the liquor in which they were cooked, toss about till the butter is melted, then turn them on a hot dish, and serve.
(2) Thoroughly wash the Lentils, then put them into a saucepan with plenty of cold water, a blade of mace, two bay-leaves, and an onion stuck with four or five cloves. Boil the Lentils gently until tender, keeping them well covered with water, then turn them into a sieve and let them drain. Melt a large piece of butter in a stewpan, put in the Lentils with a moderate quantity of finely-chopped parsley and the juice of half a Lemon, season to taste with salt and pepper, and toss them over the fire for five or six minutes. Turn the Lentils on to a hot dish, and serve.
Lentils and Bacon. — Wash the Lentils, put them into a saucepan with plenty of cold water, a bay-leaf and a blade of mace tied together, an onion stuck with three or four cloves, and boil gently until soft, adding more boiling water occasionally ; when cooked, drain the Lentils. Peel and slice an onion, put it in a stewpan with a lump of butter, and fry ; when nicely browned, put in ^lb. of fat bacon cut into small squares, fry that also, and when cooked, put in the Lentils. Moisten with a small quantity of clear stock, add some finely-chopped parsley, and season to taste with pepper. Boil the whole gently by the side of the fire for a few minutes, then turn it on to a hot dish, garnish with sippets of toast or small croutons of bread fried a bright golden brown in butter, and serve.
Records on this page
Boiled LentilsCream of LentilsLentils a la Maitre d’HotelLentils and Bacon