Muriel Ostrich
PEANUT AND LENTIL ROAST
1/2 cup shelled roasted peanuts 1/2 tablespoon butter 1/2 cup lentils 1/2 cup toasted bread crumbs Milk 1½ teaspoon salt 1/4 teaspoon pepper Soak lentils over night; in morning drain, cover with cold water and allow to come to a boil. Drain again and cook in fresh water until tender. Drain and put through colander. Add peanuts (chopped), butter, bread crumbs and seasoning. Mix with sufficient milk to make like mush. Bake in a buttered baking dish one hour over a medium flame. Garnish with parsley. Serve with brown sauce or Sauce Piquante.