Cream of Lentils

Ingredients

• 1 pint of Lentils
• 2qts. of water
• one carrot
• one onion
• 2oz. of salt pork
• six whole peppers
• a bouquet garni
• the bones of one partridge
• ^ table-spoonful of salt
• loz. of butter

Method

1. 1

   Soak lentils for four hours in cold water.

2. 2

   Boil with water, carrot, onion, salt pork, peppers, bouquet garni, and partridge bones for forty-five minutes.

3. 3

   Pass through a sieve, add sliced partridge breast and butter, pour puree over, and serve with fried sippets of bread.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 332. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.