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Lentil Soup
This soup can be served as the main course of a hearty lunch or dinner.
Ingredients
- 1 cup Dried lentils
- 1 cup chopped onion
- 3 tbsp Butter
- 3 tbsp Flour
- 1 cup Small potaoes
- Large lump of pork forcemeat
Instructions
- Lentils should be cooked in an enameled vessel to prevent them from turning dark, and they will be much improved by pouring ofi some of the water and renewing it twice after cooking about 15 minutes at each time.
- let them cook slowly in not too much water but with plenty of fate
- After this thin to the proper consistency with the broth of pickled meat and cook until done With small potatoes, some leek or sliced onions browned in butter.
- If this kind of soup is made with water and fat only, a large lump of pork forcemeat should be cooked with it until done.
- Serve with cooked prunes.
- Lentil soup can also be cooked like a pea soup with “Frankfurt,” or smoked pork sausuge or a piece of pork, but the lentils should remain whole; flour should be browned with onions and some good fat, to thicken the soup if it should be too Thin.
- Serve with vinegar. Time of cooking. 2-4 hours.