White Lentil Soup

Ingredients

• 1 blade mace
• 1 tablespoonful flour
• 1 oz. butter or dripping
• 1 pint milk
• 2 pints water
• 1 onion
• 2 stalks celery
• 2 sprigs parsley
• 4 white peppercorns

Method

1. 1

   Wash the lentils thoroughly; put into a saucepan with the water, sliced onion, celery, and parsley; bring to the boil, skim well, add peppercorns and mace; simmer till tender; rub through a sieve or colander into a basin.

2. 2

   Put butter, milk, and flour into the saucepan, stir with a wooden spoon until it boils, pour the soup onto it, make thoroughly hot.

3. 3

   Season to taste.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 6. The excerpt below is the record exactly as published.

WHITE LENTIL SOUP. INGREDIENTS. 1 blade mace 1 tablespoonful flour 1 oz. butter or dripping \ pint milk Pepper and salt to taste METHOD. Wash the lentils thoroughly ; put into a saucepan with the water, sliced onion, celery, and parsley ; bring to the boil, a pint lentils 2 pints water 1 onion 2 stalks celery 2 sprigs parsley 4 white peppercorns 21 skim well, add peppercorns and mace; simmer till tender; rub through a sieve or colander into a basin. Put butter, milk and flour into the saucepan, stir with a wooden spoon until it boils, pour the soup on to it, make thoroughly hot. Season to taste. No. 49. BROWN LENTIL SOUP. INGREDIENTS. 1 pint lentils 1 onion 1 carrot 2 stalks celery METHOD. 4 pints stock or water 1 oz. butter or dripping Pepper and salt to taste Wash the lentils well ; prepare and slice the vegetables and fry them in the hot dripping ; pour over water, add lentils, and simmer till tender — about 1£ hours. Rub through a sieve or colander, boil up, and season to taste. No. 50. BROWN SOUP. INGREDIENTS. 1 oz. beef dripping 1 small carrot 2 stalks celery 12 peppercorns 1 quart stock 1 tablespoonful catsup Flour to thicken 1 large onion 1 small turnip Bunch of herbs 3 or 4 cloves Pepper and salt to season Browning to colour METHOD. Melt the dripping, and when hot fry the vegetables brown, removing them about well to prevent burning, add the hot stock and simmer till tender. Rub through a sieve, add catsup, browning and seasoning. Thicken with a little Hour, boil up and serve wth toast or fried bread. No. 51. PEA SOUP. INGREDIENTS. i pint split peas 1 carrot 1 turnip 1 onion 3 pints stock or water Pepper and salt to taste 2 teaspoonful dried mint METHOD. Soak the peas all night in cold water ; put into a clean pan with the stock, which must not be salt, and if the water be very hard, add a small piece of soda. Bring to the boil slowly, when boiling add the vegetables sliced ; simmer at least three hours, rub through a sieve or colander, re-heat, add seasoning and dried mint. No. 52. OYSTER SOUP. INGREDIENTS. 1 lb. knuckle of veal 2 lbs. plaice 1 onion (stuck with 3 cloves) 1 bay leaf \ pint milk

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