Lentil Soup

Ingredients

• a cupful of green lentils
• two onions
• two carrots
• a turnip
• a bunch of parsley
• a pinch of savoury herbs
• a bay leaf
• half-a-dozen outer sticks of celery
• a crust of stale bread

Method

1. 1

   Put lentils in a stewpan with stock, add onions, carrots, turnip, parsley, herbs, bay leaf, celery, and bread crust.

2. 2

   Boil, skim, and simmer for about four hours until lentils are soft.

3. 3

   Strain and rub through a sieve, keeping some liquor hot to moisten the pulp.

4. 4

   Boil again before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 110. The excerpt below is the record exactly as published.

a cupful of green lentils to soak in cold water. FRUITS IN SEASON SUITABLE FOR DESSERT IN MARCH. Apples ; Oranges ; Bananas ; Grapes ; Pomeloes ; Shaddocks ; Nuts (Filberts, Cobs, Walnuts, Brazils, Almonds, Bareelonas); Almonds and Raisins ; French Plums ; Pigs ; Dates ; Crystallised Fruits ; Foreign Preserved Fruits. 134 A YEARS COOKERY . APRIL. Towards the end of April or at the beginning of May rhubarb jam may be made. It is best to preserve rhubarb at the latter end of the season, because then it does not contain so much water. Take as much rhubarb as may be thought right, peel it and cut it into small pieces. Weigh it, and with each pound of fruit take one pound of loaf sugar, the thin rind of half a lemon chopped fine, a quarter of an ounce of sweet almonds blanched and chopped fine, and a quarter of an ounce of butter. Bring the fruit slowly to the boil, add the sugar, stir it constantly and skim carefully ; then boil it rather quickly, till a little will set when it is put upon a plate. It will take about one hour and a half from the time it simmers equally all over. Just at the last stir in a wine-glassful of whiskey for each seven pounds of fruit. Put the jam into jars, and tie these down in the usual way. April 1st. Breakfast, Luncheon, Dinner. Pilchards. Bubble and Squeak. Lentil Soup. Boiled Bacon. Stewed Prunes. Stewed Ox-tails. Hot Toast. Potatoes. Dry Toast. Broccoli. Watercress and Radishes. Wyvem Puddings. Brown and White Bread Cheese. and Butter. Porridge. Marketing. For the Day.— Broccoli ; two Ox-tails (the butcher should he asked to send these home ready jointed); a pennyworth of Parsley; Potatoes, Broccoli, Carrots, Turnips, Onions. For To-morrow.— Scallops for breakfast (March 7th) ; German Sausage ; Fresh Rolls (September 3rd). Breakfast.— Pilchards (January 23rd) ; Bacon, Boiled (Marcji 30th) ; Radishes (March 12tli) ; Porridge (January 25th). Luncheon. — Bubble and Squeak (January 22nd), made of the unsightly remains of the boiled beef. Stewed Prunes (February 27th). Dinner. — Lentil Soup. — Make the soup of the beef liquor, first tasting it to make sure that it will not be too salt. A little of the bacon liquor will be an improvement. Drain the lentils, and put them into a stewpan with the stock, and throw in two onions, two carrots, a turnip, a bunch of parsley, a pinch of savoury herbs, a bay leaf, and, more important than all, either half-a-dozen outer sticks of celery or half a tea-spoonful of bruised celery seed, and a crust of stale bread

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