The official handbook for the National Training School for Cookery

Now we will show you how to stew lentils. 1. We take one pint of brown lentils (the French are best suited for stewing), wash them well in cold water, and put them to soak in water for four hours, or all night is best. 2. After that time, we take the lentils out of the water, put them in a saucepan, cover them with cold water, add a teaspoonful of 'salt \ put the saucepan over the fire to boil. When it boils, move the saucepan to the side of the fire to simmer for one hour. N.B. — The lid should be off the saucepan, all the water will be absorbed by the lentils. 3. We take one small onion, peel it, and cut it in slices. 4. We put one ounce of butter into a saucepan, add the sliced onion, put it over the fire to fry the onion brown. We must stir it occasionally, and be careful the onion does not burn. 5. When the lentils are done, we turn them into the saucepan with the onion, and add one gill (or \ of a pint) of second stock. We season it with pepper and salt to taste, and stir it over the fire for ten minutes. 6. For serving we pour the contents of the saucepan into a hot vegetable dish. Lessons on Making Sauces. — White Sauce. 267 Lesson No. i. WHITE SAUCE. Average cost of " White Sauce' (about one pint and a half). s. d. 1 pint of white stock o j\ 2 oz. of butter ? o 2 i| oz. of flour o oh 6 mushrooms o 3 Half a pint of cream 1 o The juice of half a lemon o oj Time required (if the Stock is made), about half an hour. Now we will show you how to make White Sauce. 1. We put two ounces of butter into a stewpan. 2. We put the stewpan on the fire, and when the butter is melted we stir in one ounce and a half of flour with a wooden spoon. 3. We add one pint of white stock (see Lesson on "Stock"), and stir it until it boils. 4. We take half a dozen mushrooms, wash them and peel them. 5. We add them to the sauce. 6. We let it come to the boil again, then move the stewpan to the side of the fire, with the lid half on, to simmer for twenty minutes, to throw up the butter. 7. As the butter rises we skim it off with an iron spoon. 8. We pour the sauce through a tammy cloth into another saucepan. 9. We put this saucepan on the fire, and stir till it boils, then add half a pint of cream, take half a lemon, and squeeze in the juice, and let the sauce boil well, for from three to five minutes. 10. We pour it into a basin and stir while it cools, it is then ready for use. 268 National Training School for Cookery. Lesson No. 2. 1 pint of brown stock ih oz. of flour Salt and pepper . . . . 2 oz. butter 4 mushrooms 1 carrot 1 small onion 1 shalot s. d. o 7\ o o\ O 2 O 2 Time required, about 15 minutes. Now we will show you how to make Brown Sauce. 1. We take four mushrooms (if large, or six small), cut off the end of the stalks, wash them well in cold water, and peel them. 2. We take one carrot, wTash it, scrape it clean, and cut it in slices. 3. We take one small onion, and a shalot, wash them, peel them, and cut them in slices. 4. We put two ounces of butter into a stewpan, and put it on the fire to melt.