The encyclopaedia of practical cookery

(2) Put two small pig's ears, singed, washed, and scraped, in a small stockpot with a piece of raw ham, and pour in 3 qts. or 4 qts. of water ; when boiling, move the stockpot to the side of the fire and let the ears simmer till half done, then add 1 pint of picked and washed Lentils, one onion, and a piece of celery. When the ears and Lentils are done, pass the Lentils through a fine hair sieve, turn the puree into a stewpan, pour the broth in, pass it again through the sieve, and stir over the fire till boiling ; then move it to the side, put the ears, cut in several pieces, in the saucepan, and simmer for a quarter-of-an-hour. Skim off the fat, turn the puree into a tureen, and serve with croutons of fried bread. (3) Put the required quantity of Lentils in a saucepan with a bunch of sweet herbs, one onion, a pat of butter, a little salt, and sufficient water to cook them in. When soft, drain, and press them through a hair sieve. Put the puree in a glazing-stewpan with half its quantity of Spanish sauce, reduce, and strain through a fine hair sieve ; finish the puree with butter and meat glaze, and serve while hot. (4) Wash 1 pint of Lentils, and put them in a saucepan with 3 pints of water, a small onion and carrot, a sprig of celery, and 1 dessert-spoonful of salt. When boiling, move the saucepan to the side and simmer the contents till the Lentils are done. When soft, drain the Lentils in a colander, reserving the liquor, then pass them through a fine hair sieve, pouring over them a little of the liquor now and again to help the passing. When done, put the Lentil puree in a stewpan and pour in a sufficient quantity of broth to make soup ; let it simmer gently for half-an-hour, stirring often to prevent burning at the bottom of For details respectinj Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. Lentils— continued. the stewpan. When ready to serve mix in 1/2 oz. of fresh butter, and when melted pour all into a soup-tureen and serve with sippets of toast. (5) Scrape four carrots, wash one lettuce, and cut them up ; peel two onions and slice them. Put all these into a saucepan with 2 oz. of butter, and let them stew for five minutes. Have 4 breakfast-cupfuls of Lentils ready soaked in cold water for two hours, and add them to the vegetables in the saucepan together with 1 pint of stock, and simmer for half-an-hour ; add 3 pints more stock and boil for an hour. Put in the crumb of two French rolls, and when these are well soaked, rub vegetables, Lentils, and breadcrumb through a wire sieve. Return the soup to the saucepan, season with a moderate quantity of pepper and salt, let it boil up once, and serve. Lentil Puree Soup au Maigre. — Soak 1 pint of Lentils all night ; next morning, put them into a saucepan with some young carrots, turnips, and onions, and a head of celery, all prepared previously. Pour in 4 qts. of cold water, and boil the whole gently until the Lentils are quite soft. Pass the soup through a fine hair sieve, rubbing the vegetables and Lentils through with a wooden spoon ; return it to the saucepan, season to taste with salt and pepper, and boil up again. When ready, pour the soup into a soup-tureen, have ready a plate of sippets of toast or fried bread, and serve.