Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 16

Table of Contents

 ½ lb. (1 cup) lentils

 3 stalks celery

 4 springs parsley

 1 onion

 1 carrot

 1 turnip

 1 crust stale bread

 1 bay leaf

 1 teaspoonful whole peppers

 1 blade mace

 1 teaspoonful salt

 ¼ pint (½ cup) cream

 3 pints (6 cups) water

 ½ pint (1 cup) milk

 1 heaping tablespoonful (1 oz.) butter

 1 heaping tablespoonful (1 oz.) flour

Wash the lentils and put them to soak in cold water overnight. In the morning drain them and put them into an earthenware pan with the water, bring slowly to the boil, and skim well; then add the vegetables cut into small pieces, the mace, bay leaf, whole peppers, and bread, simmer for one and a half hours. Strain the soup, rubbing as much of the pulp through the sieve as possible.

Melt the butter in the pan, stir in the flour, add the milk, and boil for four minutes. Add the soup, and season it nicely. Divide the cream into earthenware cups and pour the soup over it.