Lentils with Rice. — The Lentils should be placed over-
night to soak ; in the morning, drain, put them in a sauce-
pan with 3 pints of water to every Alb. of Lentils, and boil
gently for two hours. At the end of that time add 1
breakfast-cupful of well- washed rice, a small chopped onion,
and about 2oz. of dripping✪ Lentils with Rice, and continue the slow boiling
until the rice is soft, adding more water if necessary.
When quite soft, turn the Lentil-and-rice mixture on to a
hot dish, and serve.
Lentil Sorrp. — Prepare the required quantity of well- flavoured
stock, and strain it well to remove all the fat ; mix a few
table-spoonfuls of Lentil-flour smoothly with a little of the
stock, then stir it into the remainder of the stock. Boil
the soup for ten minutes, season to taste with salt and
pepper, pour it into a soup-tureen, and serve with a plate
of sippets of toast or crohtons of fried bread.
Lentil Soup au Maigre. — (1) Soak \ pint of Lentils for
twenty-four hours, then put them into a saucepan with
rgall. of water, and boil gently until quite soft, pouring
in more boiling water occasionally to keep up tlio original
quantity. When the Lentils are about three-parts done,
put in with them a small stick of celery in convenient
lengths, and season to taste with salt and pepper. Turn
the soup into a soup-tureen, and serve while very hot with
a plate of sippets of toast or small crohtons of bread
fri id br iwn in butter.
(2) Mix 6 table-spoonfuls of Lentil-flour smoothly with a
small quantity of nicely-flavoured vegetable stock, then
stir it gradually into 5 pints of the same stock. Pour the
whole into a saucepan, and boil for ten or fifteen minutes,
stirring at the same time. Move the soup off the fire, put
in 2oz. of butter, broken into small pieces, and when it
has dissolved pour the soup into a soup-tureen. Serve
while very hot, with a plate of sippets of toast or small
croft tons of bread fried brown in butter.
Lentils with Tomatoes. — Wash the Lentils, put them in a
saucepan with plenty of cold water and boil until tender.
Next drain thoroughly, put them in a stewpan with a
sufficient quantity of tomato sauce to cover, season to taste
with salt and pepper and a small quantity of grated
nutmeg, and let them simmer at the edge of the fire for
a few minutes. When ready, put loz. of butter, broken
into small pieces, in with the Lentils, and when it has
dissolved turn them on to a hot dish and serve without
delay.
Rizzolletti of Lentils. — Boil 4l'>. of Lentils in salted water.
When tender, drain off as much of the water as possible,
and mix in with them the yolks of three eggs, well beaten
up in about £ teacupful of white sauce ; season with
Lentils — continued. ✪ Rizzolletti of Lentils
Page 335 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lentils with Rice. — The Lentils should be placed overnight to soak ; in the morning, drain, put them in a saucepan with 3 pints of water to every Alb. of Lentils, and boil gently for two hours. At the end of that time add 1 breakfast-cupful of well- washed rice, a small chopped onion, and about 2oz. of dripping, and continue the slow boiling until the rice is soft, adding more water if necessary. When quite soft, turn the Lentil-and-rice mixture on to a hot dish, and serve.
Lentil Sorrp. — Prepare the required quantity of well- flavoured stock, and strain it well to remove all the fat ; mix a few table-spoonfuls of Lentil-flour smoothly with a little of the stock, then stir it into the remainder of the stock. Boil the soup for ten minutes, season to taste with salt and pepper, pour it into a soup-tureen, and serve with a plate of sippets of toast or croutons of fried bread.
Lentil Soup au Maigre. — (1) Soak \ pint of Lentils for twenty-four hours, then put them into a saucepan with rgall. of water, and boil gently until quite soft, pouring in more boiling water occasionally to keep up tlio original quantity. When the Lentils are about three-parts done, put in with them a small stick of celery in convenient lengths, and season to taste with salt and pepper. Turn the soup into a soup-tureen, and serve while very hot with a plate of sippets of toast or small croutons of bread fried brown in butter.
(2) Mix 6 table-spoonfuls of Lentil-flour smoothly with a small quantity of nicely-flavoured vegetable stock, then stir it gradually into 5 pints of the same stock. Pour the whole into a saucepan, and boil for ten or fifteen minutes, stirring at the same time. Move the soup off the fire, put in 2oz. of butter, broken into small pieces, and when it has dissolved pour the soup into a soup-tureen. Serve while very hot, with a plate of sippets of toast or small croutons of bread fried brown in butter.
Lentils with Tomatoes. — Wash the Lentils, put them in a saucepan with plenty of cold water and boil until tender. Next drain thoroughly, put them in a stewpan with a sufficient quantity of tomato sauce to cover, season to taste with salt and pepper and a small quantity of grated nutmeg, and let them simmer at the edge of the fire for a few minutes. When ready, put loz. of butter, broken into small pieces, in with the Lentils, and when it has dissolved turn them on to a hot dish and serve without delay.
Rizzolletti of Lentils. — Boil 4lb. of Lentils in salted water. When tender, drain off as much of the water as possible, and mix in with them the yolks of three eggs, well beaten up in about £ teacupful of white sauce ; season with
Lentils — continued.
Records on this page
Lentil SoupLentils with RiceLentil Soup au Maigre (Alternative)Lentils with TomatoesLentil Puree Soup au MaigreRizzolletti of Lentils