Lentil Soup

Ingredients

• a quarter of a pound of butter
• the half of a carrot
• two pounds of leg of beef
• one quart of lentils
• three quarts of water
• nearly an ounce of salt
• half that quantity of sugar

Method

1. 1

   Slice the carrot thinly and put it in a stewpan with butter, parsley, thyme, and bay leaves.

2. 2

   Add diced beef and fry until brown.

3. 3

   Add lentils and water, then simmer until lentils are tender.

4. 4

   Season with salt and sugar before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

the half of a carrot into very thin slices, which put into a stewpan, with a quarter of a pound of butter, a few sprigs of parsley, a sprig of thyme, and two bay-leaves, add also two pounds of leg of beef, cut into small dice; set the stewpan upon the fire, stirring with a wooden spoon, until its contents are fried rather brown, when add one quart of lentils, and three quarts of water; let the 30 STANDARD COOKERY. whole simmer until the lentils are very tender, when season with nearly an ounce of salt, and half that quantity of sugar

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