Lentil Cutlets

Ingredients

• one cupful of dried lentils
• one-third cupful of dried lima beans
• two quarts of water
• half an onion
• a stalk of celery
• one cupful of stale bread crumbs
• one beaten egg
• one tablespoonful and a half of butter
• one tablespoonful and a half of flour
• one-third cupful of sweet milk
• seasoning to taste
• the juice of half a lemon

Method

1. 1

   Soak lentils and lima beans overnight.

2. 2

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

3. 3

   Remove seasonings and rub through a sieve.

4. 4

   Add bread crumbs, beaten egg, seasoning, and lemon juice.

5. 5

   Melt butter, add flour, and gradually pour in milk until smooth.

6. 6

   Combine with lentil mixture, cool, form into cutlets, dip in beaten egg and cracker crumbs, fry until golden brown, and serve with tomato sauce.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 19. The excerpt below is the record exactly as published.

Lentil Cutlets. — Soak over night one cupful of dried lentils and one-third cupful of dried lima beans. Drain, add two quarts of water, half an onion, a stalk of celery. Cook until soft, remove the seasonings and rub through a sieve. Add one cupful of stale bread THE PHYSICAL CULTURE COOK BOOK. 65 crumbs, one beaten egg, seasoning to taste, -and the juice of half a lemon. Melt one table- spoonful and a half of butter, add one table- spoonful and a half of flour, and pour on grad- ually one-third cupful of sweet milk

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