Lentil Soup

Ingredients

• 1 lb. Split Lentils
• ½ oz. Butter
• 3 Onions
• 2 doz. Peppercorns
• 1 teaspoonful Sugar
• 3 quarts Water

Method

1. 1

   Wash lentils in water, put them in a saucepan with onions, peppercorns, sugar, salt, and half the butter, and sweat for five minutes.

2. 2

   Pour over boiling water and boil for four hours.

3. 3

   If too thick, add more water or stock.

4. 4

   Rub through a sieve, return to saucepan, stir in remaining butter, salt, and pepper to taste, boil up, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 180. The excerpt below is the record exactly as published.

1 oz. Butter . 1 Onion . \ pint of Milk . 3 pints of Water Total Cost— 4§(Z. Time— Half an Hour. |l|^ Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about 278 THE ART OF LIVING IN AUSTRALIA. till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread. ONION SOUP. 4 Onions \d. 1 oz. Butter 1^ oz. Flour 1 gill of Milk . 2 quarts of Stock Salt and Pepper Total Cost— 3(?. Id. 'Id. Time — One Hour. Peel and slice up the onions and fry them in the butter tni they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up. Just before serving put in a few drops of lemon juice. Send fried bread to table with it. PUMPKIN SOUP , 1 small Pumpkin . 4d 2 oz. Butter . 2d. i pint of Milk , . Id. 2 Onions, 1 Carrot ■ -Id 2 quarts of Water Total Cost— 8cZ. Tii ne — ( )neB our and a Half. Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub COOKERY RECIPES, ^v. 279 through a sieve and return to the saucepan with the milk and some pepper and salt ; stir until it boils up. Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice. VEGETABLE SOUP. 2 lbs. Mixed Vegetables . . . id. 2 oz. Butter . . . . . 2d. ^ lb. Haricot Beans . . . .Id. Peppercorns, Salt, and Sugar 4 quarts of Water Total Cost- 7id. Time— One Hour and a Half. } ^^• Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up ; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed ; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to ser\'e. SEMOLINA SOUP. 2 oz. Semolina 2d. ^ pint of Milk -i 3 pints Bone Stock . . . . V Irf. Salt and Pepper . . . .J Total Cost— Sc?. Time— One Hour. If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in. the saucepan. Sprinkle in the semolina and stir until it boils ; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. . 280 THE ART OF LIVING IN AUSTRALIA. 2d. hi. :}i'- CARROT SOUP. 6 Carrots .... 1 oz. Butter Sugar, Salt, and Pepper 3 quarts Bone Stock . Total Cost— 3|d Time— One Hour. Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonfiil each of salt and sugar and a quarter of a teaspoonful of pepper ; turn them about in the butter for five minutes, pour over the boiling stock and boil for an hour. Kub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot. TOMATO SOUP. 1 doz. Tomatoes 1 oz. Butter 2 Onions, 1 Carrot 2 oz. Flour Salt and 1 teaspoonful Sugar 2 doz. Peppercorns 3 quarts Bone Stock . Total Cost— 6|^. Time— One Hour. Slice up the onions and carrot, and fiy them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warai tureen, and serve with fried bread. 4d. Id. Ud. JERSEY SOUP. 2 quarts White Stock . 6d. 1 pint Milk . 2\d. 1 oz. Sage 1 Leek 1 Fago' of Herbs '. l\d. 1 doz. White Peppercorns Salt .... . , Total Cost — 10^. Time- -One Hour Uhd. COOKEBY FECIPES, #c. 281 Put the stock into a stewpan ; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan ; stir in the sage and continue stirring until it is clear and the soup is thick ; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving. SCOTCH BROTH. 2 quarts of the Liquor in -which " Mutton has been cooked /- Salt 1 oz. Rice .... 1 Carrot .... ^ Turnip, and Stalk of Celery Total Cost— li<?. Time— One Hour. Carefully remove all the fat from the liquor ; put it into a saucepan. Wash the rice and cut all the vegetables into dice ; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice. LENTIL SOUP. 1 lb. Split Lentils . . . .2d. ^ oz. Butter Id. - 3 Onions and 2 doz. Peppercorns . 1 1 teaspoonful Sugar . . . •Li? 3 quarts Water

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