vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Lentils
From A year's cookery, 1880
Serves 2
For a richer flavor, melt an ounce of butter in a clean stewpan, add a small chopped onion, stir in a teaspoonful of flour, and mix with stock and vinegar to make a thick sauce before adding lentils.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 83. The excerpt below is the record exactly as published.
Drain the lentils, and boil them in about three times their bulk of water. In about half an hour they will be tender without being broken at all. Drain them, and return them to the saucepan, with a slice of fresh butter, a little pepper and salt, and a table¬ spoonful of vineg
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