Lentil Collops

Ingredients

• Half a pint of lentils
• one pint of water
• three ounces of bread
• one ounce of butter
• one egg
• nutmeg
• pepper
• one tablespoonful of cream

Method

1. 1

   Wash lentils, cook with water and salt for one hour, then dry.

2. 2

   Press through a sieve, add soaked bread, nutmeg, pepper, butter, cream, and beaten egg.

3. 3

   Butter a mould, pour in mixture, cover, and steam for half an hour.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 16. The excerpt below is the record exactly as published.

nutmeg. Put the beans into a stewpan or earthen- ware stewpot, with a teaspoonful of salt and sufficient cold water to cover them. Simmer on a stove or in an oven till quite soft, when pass through a hair-sieve. Soak the bread in boiling water, and squeeze it dry in a cloth ; add this to the haricot-pulp, also the butter melted, the grated nutmeg and lemon, a little * Herbaceous Seasoning/ and two well-beaten eggs. Pour the mixture into a buttered mould, cover over the top with paper, steam slowly for half an hour, turn it * The dinner waitSf and we are tired J COWPER. 67 F 2 ENTRIES. * And having beans and crumbs and oil secured, * *The Spanish Gipsy/ out of the mould, and let it cool. When cold, brush it over with thin glaze. Garnish with parsley and beetroot cut in fanciful shapes. (relets pfauante* Two sticks of celery, two ounces of butter, the juice of half a small lemon, two table- spoonfuls of new milk or cream, half a tea- spoonful of flour, nutmeg, pepper and salt. Wash the celery, and dry it in a cloth, then cut it into two-inch lengths, taking care not to split the sticks. Put these pieces into a saucepan with the butter, lemon-juice, and spices to taste. Stew gently for two hours, then dredge in the flour, and give the sauce- pan a shake to thoroughly mix the flour * Three severed scUads have I scurificedt Bedewed with precious oil and vinegar^ . Already to appease thy greedy wrcUh,* Beaumont and Fletcher. 68 ENTREES. * 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. Xenttl Steaft* ID, A teacupful of French or Egyptian lentils, three ounces of butter, three ounces of bread- crust, one egg, half a small onion, chopped parsley, and herbs.* Put the lentils into a saucepan with a tea- spoonful 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. 69 ENTRIES. * 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 cotton- seed oil may be substituted for the butter), the onion and parsley chopped fine, the sweet herbs, and pepper to taste Soak the bread- crust 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.' 70 ENTRIES. * 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. Xenttl Cutlets* ID. Half a pound of Egyptian lentils, one ounce of butter, two ounces of bread, one ^gg, 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. 71 ENTRi:ES. * 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 ^gg (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, ^gg and breadcrumb, and fry in the usual manner. This night I hold a long accustomed feast, ' •Romeo and Juliet.* 72 ENTRIES. * The simple olives^ best allies of wine. Must I pass over in my bill of fare T Byron. Xentfl Collopa. ID. 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. Xentil Cteme. D* Half a pint of lentils, one pint of water, three ounces of bread, one ounce of butter, one ^Sg^» nutmeg, pepper and salt, one tablespoon- ful of crea

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