Lentil Cutlets

Ingredients

• one cupful dried lentils
• a cupful dried lima beans
• two quarts of water
• a stalk of celery
• half an onion sliced
• one cupful stale bread crumbs
• one beaten egg
• the juice of a half lemon
• a heaping tablespoonful of butter
• a tablespoonful flour
• a third of a cup of milk

Method

1. 1

   Soak lentils and lima beans overnight.

2. 2

   Drain, add water, celery, and onion, and cook until soft.

3. 3

   Rub through a sieve, mix with bread crumbs, egg, lemon juice, and seasonings.

4. 4

   Make a roux with butter and flour, add milk, and combine with lentil mixture.

5. 5

   Shape into cutlets, dip in egg and crumbs, and bake for twenty minutes.

6. 6

   Serve with tomato sauce.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 41. The excerpt below is the record exactly as published.

Lentil Cutlets.— Soak one cupful dried lentils all night with a cupful dried lima beans. In the morning drain, add two quarts of water, a stalk of celery and half an onion sliced. Cook until soft, remove the seasonings and rub through a puree sieve. Add one cupful stale bread crumbs, one beaten egg, the juice of a half lemon and seasonings to taste. Melt a heaping tablespoonful of butter in a small saucepan, add to it a tablespoonful flour and pour on, when blended, a third of a cup of milk

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