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Lentil-Flour Soup

Required, two quarts of bone stock, two large cooked potatoes, two ounces of lentil flour (some will like it thicker, then three ounces will be needed), a large onion, a carrot, a turnip, and a bunch of herbs, a few peppercorns, a couple of cloves, a table-spoonful of Bovril, a bit of butter and a pinch of sugar. Prepare the vegetables by slicing the onion and turnip, and grating the carrot, and cook them for a few minutes in the melted butter with the herbs and seasonings. The stock should be skimmed after being brought to the boil, then added, and all boiled until tender enough to strain through a sieve. Mix the lentil flour with cold water to a paste, and add with the potatoes, mashed, and boil up for twenty minutes; stir the Bovril in, and serve with fried bread or toast. Dried mint is often liked with this, which is a delicious soup, very digestible, and so nourishing that meat at the same meal is superfluous.