Soups, savouries, sweets, with a chapter on breads

* Z<?, here isfire^ and lentils standing near. If there be need to sup^ Aristophanes. among the celery. Add the milk or cream. Boil up, and serve immediately. N.B. — Great care must be taken that the celery does not cook too fast, or the butter will burn. This dish requires very delicate cooking. Lentil Steak. D. A teacupful of French or Egyptian lentils, three ounces of butter, three ounces of breadcrust, one egg, half a small onion, chopped parsley, and herbs.* Put the lentils into a saucepan with a teaspoonful of salt and a pint and a half of boiling water. Boil quickly for one hour, * Those who cannot obtain fresh herbs may use Pannett, Neden and Co/s * prepared herbs, mixed,' * Wei loved he garlike^ onions and lekes,^ Chaucer. * If Cotta lived on pulse y it was no more Than BrahmcHs saints and sages did before* Pope. then draw the saucepan on one side and let the lentils simmer until all the water is absorbed. Remove the pan from the fire for a few minutes and beat up the lentils briskly with a wooden spoon until they are quite smooth ; then add two ounces of the butter melted (two tablespoonfuls of cottonseed oil may be substituted for the butter), the onion and parsley chopped fine, the sweet herbs, and pepper to taste Soak the breadcrust in boiling water, and press it dry in a cloth. Mix the bread in, and, lastly, add the egg. Replace the saucepan on the fire for a minute to set the egg^ then pour the contents on a flat dish to cool. When cold and firm enough, shape the lentil-paste into a steak of * Hold I take these keys and fetch more spices^ nurse,* ' Romeo and Juliet.' * Amidst this tumult offish^ flesh andfowl^ And vegetables all in masquerade,* Byron. three-quarters of an inch thick, and place it carefully with an egg-slice in a frying-pan with one ounce of butter. Fry the steak for half an hour, turning it over once during the time with the slice. When a nice brown on both sides, lift the steak with the slice on to the dish. Garnish with fried potato-chips. Lentil gravy may be poured round, as an addition, and horseradish shavings scattered on the top of the steak. Lentil Cutlets. D. Half a pound of Egyptian lentils, one ounce of butter, two ounces of bread, one egg, a little chopped onion, half a teaspoonful of mixed sweet herbs. * The waiters they skip and they scuttle about , And the landlord attends us so civilly out* Clough. * Erudite cutlets dressed all ways but plain,* Moore. Put the lentils into a saucepan with a quart of water and a teaspoonful of salt. Boil quickly for three hours, stirring occasionally, as they are apt to burn. When all the water has been absorbed, remove the saucepan from the fire. Stir quickly into the lentils the bread (previously soaked in boiling water and squeezed dry), the butter (melted), the onion and sweet herbs, and the egg (well beaten). Put the saucepan back on the fire, and stir for a few minutes for the ^gg to set ; then turn out the mixture on a flat dish to cool. When cold and firm, shape into small cutlets, egg and breadcrumb, and fry in the usual manner. This night I hold a long accustomed feast, ' •Romeo and Juliet.* * The simple olives^ best allies of wine. Must I pass over in my bill of fare T Byron. Lentil Collopa. D. These are made of the same mixture as the steak, but, instead of being fried in one piece, it is made up into six or seven round cakes about an inch thick. These, after being fried, can be served up with lentil gravy and finely-chopped olives, with tomato sauce, or with a piquante sauce flavoured with pickled walnuts. Lentil Crème. D. Half a pint of lentils, one pint of water, three ounces of bread, one ounce of butter, one egg, nutmeg, pepper and salt, one tablespoonful of cream.