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LENTILS, BOILED (superior method)

Boil the lentils as in the last recipe, and drain them. Melt an ounce of butter in a clean stewpan, and fry in it a small onion, very finely chopped. Stir in a tea-spoonful of flour, and mix to a smooth paste. Add boiling stock flavoured with vinegar to make a thick sauce, put in the boiled lentils, and simmer for ten or fifteen minutes. Serve in a tureen. If preferred, the vinegar can be omitted.