Lentils

Ingredients

• boil or 2 hours
• with some gravy, or with a little butter
• pepper
• salt
• lemon-juice
• boil an onion with the lentils

Method

1. 1

   Wash lentils, boil in water and salt with onion for 2 hours.

2. 2

   Drain, return to saucepan with gravy or butter, pepper, salt, and lemon juice.

3. 3

   Toss over heat and serve.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 28. The excerpt below is the record exactly as published.

emon -juice. Toss them a few minutes over the fire, and serve them. 194. — Lentils. Wash them, throw them in cold water, and boil or 2 hours (they ought then to be thoroughly cooked, and yet not broken). Di’ain the water off, and put them back in the saucepan, with some gravy, or with a little butter, jiepper, salt, and lemon -juice. Toss them a few minutes over the fire, and serve them. If liked, boil an onion with the lentils. 195. — Puree of Lentils. Boil some lentils in water and salt, with an onion, a carrot, bunch of herbs. When thoroughly cooked, pass them through a hair sieve ; put them back on the so WHOLESOME CO OKEli Y. ■ fire, and stew them for a few minutes, with a little butter or gravy. Serve with a border of fried sippets. The pur^e must be of the consistency and smoothness of well-mashed potatoes. 196. — Puree of Red Beans. Proceed as above. 197. — Puree of Split Green Peas. Proceed as with lentils. 198. — Brittany Beans. Cut some onions in thin shreds, scald them and drain them. Fry them in butter till they are a pale brown, then sprinkle them over with flour, pepper

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