Lentils Ragout

Ingredients

• the lentils
• 2 ozs. of butter
• one tablespoonful of chopped shallots
• season with pepper
• one sliced onion
• two tablespoonfuls of gravy
• a little flour

Method

1. 1

   Simmer lentils in water with salt until tender (about 2 hours).

2. 2

   Fry shallots in butter, add lentils, and boil for 10 minutes.

3. 3

   Alternatively, fry onion until brown, add to lentils with butter, flour, and gravy, stir, boil, and serve hot.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 68. The excerpt below is the record exactly as published.

Lentils Ragout. — Put into a stewpan the lentils, well cover with cold wTater, a little salt, and let them simmer until tender, which will be in about two hours. Strain and put 2 ozs. of butter in a stewpan over the gas. Fry one tablespoonful of chopped shallots, season with pepper, and then add the lentils. Set it on the gas, stirring all the time, boil ten minutes, and serve. Another way is by frying one sliced onion until brown, add it to the boiled lentils, with 2 ozs. of butter, a little flour, two tablespoonfuls of gravy

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