Lentils au Lard
From The "Queen" cookery books: Vegetables, 1902
Can be varied with gravy or sauces.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.
Lentils au lard. — Cut an onion into dice, and fry it a pale golden brown in butter, then add twice as much fat bacon cut to match, and when this is cooked mix in a pint of lentils boiled as above, moisten it all with a little stock, season to taste with pepper, and a very little salt, with a spoonful of minced parsley
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