Lentil Curry. — (1) Chop three or four onions together with
a clove of garlic and two green chillies, and pound them
in a mortar. Wash Mb. of Lentils, picking them over care-
fully to remove all impurities, put them in a frying-pan,
toss about over the fire until browned, then put them
into a saucepan with the pounded mixture, 1 teaspoonful
of ground turmeric, a moderate quantity of salt, and cold
water to cover, and boil until tender. When cooked, drain
all the water from the Lentils, and add 2oz. of butter
and two sliced onions✪ Lentil Curry fried a golden brown. Toss the
whole over the fire for a few minutes, then turn it on to
a hot dish, garnish with sippets of toast or small croutons
of fried bread, and serve with a dish of plain boiled rice.
(2) Slice three large onions and fry them in butter.
Wash l pint of Red Lentils, and put them in a saucepan
with 1 pint of water and the fried onions ; let them simmer
gently till done. When the Lentils are soft, stir in 1
dessert-spoonful of curry powder, a squeeze of lemon-juice,
and turn all on to a hot dish. Garnish with crofitons of
fried bread, and serve with boiled rice in a separate dish.
Lentils — continued.
Lentils with. Onions. — Pick carefully over the Lentils to
remove any impurities, and wash well ; put them in a
saucepan with plenty of cold water and boil until tender.
Turn the Lentils when soft on to a fine sieve and let
them drain thoroughly. Peel and cut into thin slices
several onions, put them into a flat stewpan with a lump
of butter, and fry. Put the Lentils in with the onions,
season to taste with salt and pepper, moisten with a small
quantity of clear stock✪ Lentils with Onions, and let them simmer at the side
of the fire for a few minutes. If stock is not convenient,
moisten with a little of the cooking- water of the Lentils.
When ready, turn the Lentils on to a hot dish, and serve.
Lentil Pudding. — Put 4oz. of Lentil-flour into a basin
With 1 hoz. of cornflour and 1 saltspoonful of salt ; mix
gradually in with these H pints of milk. When smooth,
turn the mixture into a saucepan, and stir it over the fire
until boiling ; let it get somewhat cool, then stir in four
well-beaten eggs✪ Lentil Pudding. Butter a basin, fill it with the mixture,
tie a floured cloth over the top, put it into a saucepan of
boiling water, and boil the pudding for an hour. When
Fig. 1070. Lentil Pumiing.
cooked, turn it out and serve while hot, with a sweet,
fruit, or wine sauce poured over it. See Fig. 1070.
Lentil Puree Soup.— (1) Put 1 pint of well-washed Lentils in
a stockpot with 4qts. or 5qts. of warm water, a little salt,
and a bunch of parsley and fine herbs. Boil till soft, then
pass all through a fine hair sieve, pour the puree into a
stewpan, stir till boiling, then move it to the side of the
fire. Chop a leek and a small onion and fry till lightly
browned, then add 1 handful of beetroot and lettuce-leaves,
a few bits of sorrel and some white celery-leaves, all well
minced ; stir over the fire for ten minutes, then mix them
with the puree; boil up again, add a lump of butter✪ Lentil Puree Soup, and
when the butter has dissolved turn all into a tureen and
serve with sippets of toast.
Page 333 · 5 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
Lentil Curry. — (1) Chop three or four onions together with a clove of garlic and two green chillies, and pound them in a mortar. Wash 1 lb. of Lentils, picking them over carefully to remove all impurities, put them in a frying-pan, toss about over the fire until browned, then put them into a saucepan with the pounded mixture, 1 teaspoonful of ground turmeric, a moderate quantity of salt, and cold water to cover, and boil until tender. When cooked, drain all the water from the Lentils, and add 2 oz. of butter and two sliced onions fried a golden brown. Toss the whole over the fire for a few minutes, then turn it on to a hot dish, garnish with sippets of toast or small croutons of fried bread, and serve with a dish of plain boiled rice.
(2) Slice three large onions and fry them in butter. Wash 1 pint of Red Lentils, and put them in a saucepan with 1 pint of water and the fried onions ; let them simmer gently till done. When the Lentils are soft, stir in 1 dessert-spoonful of curry powder, a squeeze of lemon-juice, and turn all on to a hot dish. Garnish with croutons of fried bread, and serve with boiled rice in a separate dish.
Lentils — continued.
Lentils with. Onions. — Pick carefully over the Lentils to remove any impurities, and wash well ; put them in a saucepan with plenty of cold water and boil until tender. Turn the Lentils when soft on to a fine sieve and let them drain thoroughly. Peel and cut into thin slices several onions, put them into a flat stewpan with a lump of butter, and fry. Put the Lentils in with the onions, season to taste with salt and pepper, moisten with a small quantity of clear stock, and let them simmer at the side of the fire for a few minutes. If stock is not convenient, moisten with a little of the cooking- water of the Lentils. When ready, turn the Lentils on to a hot dish, and serve.
Lentil Pudding. — Put 4oz. of Lentil-flour into a basin With 1 hoz. of cornflour and 1 saltspoonful of salt ; mix gradually in with these H pints of milk. When smooth, turn the mixture into a saucepan, and stir it over the fire until boiling ; let it get somewhat cool, then stir in four well-beaten eggs. Butter a basin, fill it with the mixture, tie a floured cloth over the top, put it into a saucepan of boiling water, and boil the pudding for an hour. When
Fig. 1070. Lentil Pumiing.
cooked, turn it out and serve while hot, with a sweet, fruit, or wine sauce poured over it. See Fig. 1070.
Lentil Puree Soup.— (1) Put 1 pint of well-washed Lentils in a stockpot with 4qts. or 5qts. of warm water, a little salt, and a bunch of parsley and fine herbs. Boil till soft, then pass all through a fine hair sieve, pour the puree into a stewpan, stir till boiling, then move it to the side of the fire. Chop a leek and a small onion and fry till lightly browned, then add 1 handful of beetroot and lettuce-leaves, a few bits of sorrel and some white celery-leaves, all well minced ; stir over the fire for ten minutes, then mix them with the puree; boil up again, add a lump of butter, and when the butter has dissolved turn all into a tureen and serve with sippets of toast.
Records on this page
Lentil CurryLentils with OnionsLentil PuddingLentil Puree SoupLentil Soup