Lentil Steak

Ingredients

• A teacupful of French or Egyptian lentils
• three ounces of butter
• three ounces of bread-crust
• one egg
• half a small onion
• chopped parsley
• herbs

Method

1. 1

   Boil lentils with salt and water for one hour, then simmer until water is absorbed.

2. 2

   Beat lentils smooth, add melted butter, onion, parsley, herbs, and soaked bread.

3. 3

   Add egg, heat briefly, then cool and shape into a steak.

4. 4

   Fry in butter for half an hour, turning once.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 16. The excerpt below is the record exactly as published.

herbs that searching eye could cull* Keats. 66 ENTRIES. * Daniel ate pulse by choice — rare example ! Heaven blessed the youth and made him fresh and fair,* COWPER. Ibarfcot Cdbacte £ala (a Colt) £nttee). ID^ One pint white haricot beans, one ounce of bread, two ounces of butter, two eggs, * Her- baceous Seasoning,' lemon-rind, and nutmeg. Put the beans into a stewpan or earthen- ware stewpot, with a teaspoonful of salt and sufficient cold water to cover them. Simmer on a stove or in an oven till quite soft, when pass through a hair-sieve. Soak the bread in boiling water, and squeeze it dry in a cloth ; add this to the haricot-pulp, also the butter melted, the grated nutmeg and lemon, a little * Herbaceous Seasoning/ and two well-beaten eggs. Pour the mixture into a buttered mould, cover over the top with paper, steam slowly for half an hour, turn it * The dinner waitSf and we are tired J COWPER. 67 F 2 ENTRIES. * And having beans and crumbs and oil secured, * *The Spanish Gipsy/ out of the mould, and let it cool. When cold, brush it over with thin glaze. Garnish with parsley and beetroot cut in fanciful shapes. (relets pfauante* Two sticks of celery, two ounces of butter, the juice of half a small lemon, two table- spoonfuls of new milk or cream, half a tea- spoonful of flour, nutmeg, pepper and salt. Wash the celery, and dry it in a cloth, then cut it into two-inch lengths, taking care not to split the sticks. Put these pieces into a saucepan with the butter, lemon-juice, and spices to taste. Stew gently for two hours, then dredge in the flour, and give the sauce- pan a shake to thoroughly mix the flour * Three severed scUads have I scurificedt Bedewed with precious oil and vinegar^ . Already to appease thy greedy wrcUh,* Beaumont and Fletcher. 68 ENTREES. * Z<?, here isfire^ and lentils standing near. If there be need to sup^ Aristophanes. among the celery. Add the milk or cream. Boil up, and serve immediately. N.B. — Great care must be taken that the celery does not cook too fast, or the butter will burn. This dish requires very delicate cooking. Xenttl Steaft* ID, A teacupful of French or Egyptian lentils, three ounces of butter, three ounces of bread- crust, one egg, half a small onion, chopped parsley

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