into a puree. 1. Wash the lentils in two waters. 2.
Put them into a clean stewpan. 3. Add three quarts
of water (clean rain water if you have it), a bouquet
garni , one onion, size of tennis ball, with two 'cloves
stuck in it, two or three leaves of celery, one carrot a
quarter of a pound. 4. Bring to the boil. 5. Skim
and simmer till the lentils are soft. 6. Remove the
bouquet garni , the onion and carrot. 7. Drain in a
colander. 8. Pound the lentils in a mortar and pass
them through a sieve. 9. Return the puree to the
stewpan with two quarts of stock, stirring till it comes
to the boil. 10. Simmer for one hour with the lid
partly over. 11. Cut up a small bunch of young green
celery leaves ; boil them in water, or better, in a little
stock. 12. Drain them in a colander. 13. Season
with pepper and salt. 14. Skim the soup. 15. Put
the celery into the -soup tureen. 16. Pour the soup
over, boiling hot, and serve.
Precautions. — Have good lentils, and good stock;
stirring to prevent burning, and not too much celery,
or carrot.
LENTIL SOUP WITHOUT STOCK (2).
TO MAKE TWO QUARTS.
Ingredients.
2 pints of Yellow Lentils. % a Carrot, i Onion. Celery.
1. Take two pints of yellow lentils, wash them in luke-
warm-water— remove the bad ones. 2. Put the lentils
into a stewpan with two quarts of water, a small onion,
one ounce, a sprig of celery✪ Lentil Soup, a quarter of an ounce,
half a small carrot, one ounce, and a quarter of an
ounce of salt 3. Boil. 4. Skim and allow the whole
Soups.
9i
to simmer till the lentils are cooked (which you can
ascertain by pressing one or two between the fingers,
when they should bruise easily). 5. To accelerate
the cooking, pour in every half hour a gill of cold
water, starting the boiling again after adding the cold
water. (It was formerly usual to soak dry vegetables
for purees , for twenty-four hours, but the addition of
cold water' whilst boiling often renders this operation
unnecessary.) 6. The lentils being well done, drain
them in a colander. 7. Reserve the liquor. 8. Pass
the lentils through a wire sieve on to a dish placed
underneath to receive the puree. 9. Moisten now
and then, with some of the liquor to facilitate the pas-
sing of the pur'ee. 10. Return the pur'ee to the stew-
pan and add the liquor for the soup. 11. Boil and
simmer for half an hour, stirring frequently with a
wooden spoon. 12. Put half an ounce of sliced bread
in the soup tureen. 13. Add half an ounce of fresh
butter in small pieces. 14. Pour in the soup, stirring
to melt the butter.
Precautions. — Be careful in selection of lentils,
and see they are well cooked before making the pur'ee.
LENTIL SOUP WITHOUT STOCK (3).
TO MAKE TWO QUARTS.
Ingredients.
^ pint of Lentils. 1 Onion. 1 gill of Salad Oil.
Bouquet garni. 2 oz. of Rice. 1 lb. of Spinach✪ Lentil Soup Without Stock.
1. Take a saucepan and put into it two quarts of
warm water. 2. Add half a pint of lentils, one onion,
with two cloves stuck into it, a bouquet garni , and a
gill of good salad oil, or two ounces of butter. 3. Let
92
Buckmasicr s Cookery.
them come to the boil. 4. Stir frequently and skim,
simmer for two hours. 5. Add two ounces of rice or
pearl barley, and a pound of spinach blanched and
chopped up. 6. Boil together till well cooked.
7. Season with pepper and salt.
Precautions. — This soup is thick, and requires
almost constant stirring. It is very nourishing.
HARICOT BEAN SOUP AND BACON. ✪ Haricot Bean Soup and Bacon
Page 41 · 3 recipe records on this page
Presented as published in 1887. 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
into a puree. 1. Wash the lentils in two waters. 2. Put them into a clean stewpan. 3. Add three quarts of water (clean rain water if you have it), a bouquet garni , one onion, size of tennis ball, with two 'cloves stuck in it, two or three leaves of celery, one carrot a quarter of a pound. 4. Bring to the boil. 5. Skim and simmer till the lentils are soft. 6. Remove the bouquet garni , the onion and carrot. 7. Drain in a colander. 8. Pound the lentils in a mortar and pass them through a sieve. 9. Return the puree to the stewpan with two quarts of stock, stirring till it comes to the boil. 10. Simmer for one hour with the lid partly over. 11. Cut up a small bunch of young green celery leaves ; boil them in water, or better, in a little stock. 12. Drain them in a colander. 13. Season with pepper and salt. 14. Skim the soup. 15. Put the celery into the -soup tureen. 16. Pour the soup over, boiling hot, and serve.
Precautions. — Have good lentils, and good stock; stirring to prevent burning, and not too much celery, or carrot.
LENTIL SOUP WITHOUT STOCK (2).
Ingredients.
2 pints of Yellow Lentils. % a Carrot, i Onion. Celery.
1. Take two pints of yellow lentils, wash them in lukewarm-water— remove the bad ones. 2. Put the lentils into a stewpan with two quarts of water, a small onion, one ounce, a sprig of celery, a quarter of an ounce, half a small carrot, one ounce, and a quarter of an ounce of salt 3. Boil. 4. Skim and allow the whole
Soups.
to simmer till the lentils are cooked (which you can ascertain by pressing one or two between the fingers, when they should bruise easily). 5. To accelerate the cooking, pour in every half hour a gill of cold water, starting the boiling again after adding the cold water. (It was formerly usual to soak dry vegetables for purees , for twenty-four hours, but the addition of cold water' whilst boiling often renders this operation unnecessary.) 6. The lentils being well done, drain them in a colander. 7. Reserve the liquor. 8. Pass the lentils through a wire sieve on to a dish placed underneath to receive the puree. 9. Moisten now and then, with some of the liquor to facilitate the passing of the puree. 10. Return the pur'ee to the stewpan and add the liquor for the soup. 11. Boil and simmer for half an hour, stirring frequently with a wooden spoon. 12. Put half an ounce of sliced bread in the soup tureen. 13. Add half an ounce of fresh butter in small pieces. 14. Pour in the soup, stirring to melt the butter.
Precautions. — Be careful in selection of lentils, and see they are well cooked before making the puree.
LENTIL SOUP WITHOUT STOCK (3).
Ingredients.
^ pint of Lentils. 1 Onion. 1 gill of Salad Oil.
Bouquet garni. 2 oz. of Rice. 1 lb. of Spinach.
1. Take a saucepan and put into it two quarts of warm water. 2. Add half a pint of lentils, one onion, with two cloves stuck into it, a bouquet garni , and a gill of good salad oil, or two ounces of butter. 3. Let
Buckmaster's Cookery.
them come to the boil. 4. Stir frequently and skim, simmer for two hours. 5. Add two ounces of rice or pearl barley, and a pound of spinach blanched and chopped up. 6. Boil together till well cooked. 7. Season with pepper and salt.
Precautions. — This soup is thick, and requires almost constant stirring. It is very nourishing.
HARICOT BEAN SOUP AND BACON.
Records on this page
Lentil SoupLentil Soup Without StockHaricot Bean Soup and Bacon