Lentils

Ingredients

• the lentils
• a slice of dripping
• an onion finely chopped
• a teaspoonful of flour
• half a teaspoonful of vinegar if liked
• the water in which the lentils were boiled

Method

1. 1

   Boil the lentils till tender, and drain them.

2. 2

   Melt dripping in a saucepan, add chopped onion, stir in flour, and add some of the lentil water to make a thick sauce.

3. 3

   Put in the lentils and let them simmer for a few minutes.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 90. The excerpt below is the record exactly as published.

lentils, or haricots made into soup. The process in all cases is the same. Soak the beans, then draw off the water, and boil them in three times their bulk of fresh water till soft. They will take three hours or more, and a little dripping should be thrown into the water with them. Flavour the soup as convenient, rub it through a colander to keep back the skins, which are not easy of digestion, and serve very hot. A crust of bread boiled with soup is a great improvement ; and, when it can be procured, greasy stock in which fat meat has been boiled should be used instead of water to make the soup. An excellent supper for a working man can be made from cheese and rice. Cheese, it will be remembered, is more nourishing than meat, and can generally be digested without difficulty by those who w-ork in the open air. Take a quarter of a pound of rice, put it into a saucepan with cold water to cover it, and bring it to the boil. Drain it, and put it back into the saucepan with three-quarters of a pint of milk and a little pepper and salt, and boil it gently till tender and rather dry. Grate a little cheese finely (dry, stale cheese will answer for this purpose if it is not hard) ; place alternate layers of boiled rice and 135 Cookery for the Poor. grated cheese in a greased dish, and let cheese be the uppermost layer ; put little pieces of dripping here and there upon the top, and brown in the oven. Serve hot. Lentils or haricot beans may be soaked and boiled till soft, then eaten either as a vegetable or as a substitute for meat. They are e.xcellent prepared as follows : Haricot Beans. — Boil the haricots till tender, and drain them. Mince a small onion finely, toss it over the fire, and mix the beans with it. Serve hot. Lentils. — Boil the lentils till tender, and drain them. Melt a slice of dripping in a saucepan, and throw in an onion finely chopped. Stir in a tea^poonful of flour, and add a little of the water in which the lentils were boiled to make a thick sauce, with half a teaspoonful of vinegar if liked

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