Lentils and Bacon

Ingredients

• the Lentils
• a bay-leaf
• a blade of mace
• an onion stuck with three or four cloves
• ^lb. of fat bacon
• a lump of butter
• season to taste with pepper
• moisten with a small quantity of clear stock
• some finely-chopped parsley

Method

1. 1

   Wash lentils, boil with bay leaf, mace, and onion until soft.

2. 2

   Drain.

3. 3

   Fry sliced onion in butter until browned, add bacon, fry, then add lentils.

4. 4

   Moisten with stock, add parsley, season, and boil gently.

5. 5

   Serve garnished with toast or croutons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 332. The excerpt below is the record exactly as published.

Lentils and Bacon. — Wash the Lentils, put them into a saucepan with plenty of cold water, a bay-leaf and a blade of mace tied together, an onion stuck with three or four cloves, and boil gently until soft, adding more boiling- water occasionally ; when cooked, drain the Lentils. Peel and slice an onion, put it in a stewpan with a lump of butter, and fry ; when nicely browned, put in ^lb. of fat bacon cut into small squares, fry that also, and when cooked, put in the Lentils. Moisten with a small quantity of clear stock, add some finely-chopped parsley, and season to taste with pepper

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