Puree of Lentils, Stewed

Ingredients

• 1 quart well-washed lentils
• 1 teaspoonful salt
• 4 ounces fine-cut larding pork
• 1 gill fine-chopped onion
• Y^ tablespoonful flour
• Y^ cupful vinegar
• 1 cupful soup stock
• Y* teaspoonf ul pepper
• 1 teaspoonful sugar

Method

1. 1

   Cook lentils in cold water with salt until tender, then drain.

2. 2

   Fry pork and onion until brown, add flour, cook, then add vinegar and soup stock.

3. 3

   Season and add lentils, toss for a few minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.

Par6e of Lentils, Stewed. — Place 1 quart well-washed lentili in a saucepan over the fire, corer with cold water, add 1 teaspoon- f ul salt, and cook till tender ; then drain in a sieve. Fry 4 ounces fine-cut larding pork light brown, add 1 gill fine-chopped onion, cook 5 minutes ; add Y^ tablespoonf ul flour, stir and cook 3 min* utes ; add Y^ cupful vinegar and 1 cupful soup stock, cook 5 min- utes ; season with Y* teaspoonf ul pepper, 1 teaspoonful sugar, and Yb teaspoonful salt, add the lentils, toss them for a few minuteSi and serve. Par6e of Chestnuts. — Place 1 pound large chestnuts in a saucepan, cover with cold water, boil about 15 minutes ; drain, peel, and remove the skin ; return in a clean saucepan to the fire, cover with 1 quart chicken or veal broth, add Ys teaspoonful white pepper, 1 teaspoonful salt

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