Lentils
From Plain cookery recipes, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 29. The excerpt below is the record exactly as published.
lentils in cold water overnight, then boil till tender (about one hour). Drain well, and put the lentils into a pan with the butter and as much stock as will make them moist. Reheat. Season well and serve. Put the beetroot without washing it into a large pan with cold water to cover. Bring quickly to the boil, and boil gently till it feels soft when pressed with the finger. Do not prick with a fork, or the juice will run out and bleach the root. Lift the beetroot from the pan, and leave it to cool slightly, then remove the skin while still warm. Leave till cold, and cut into thin slices. Arrange these on a dish, and put a little vinegar over. Note. — (i.) Beetroot may also be served hot with melted butter. (2.) If wanted to keep, put the slices into a jar and cover with boiling vinegar, cork tightly, and keep in a cold place. Lentils. Half a pound lentils. One ounce butter. A little stock. Pepper and salt
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