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German Lentil Stock

1/2 pound German lentils 3 pints water 4 ounces carrot 1 teaspoon celery seed 1 ounce butter 1 teaspoon salt 4 ounces onion Soak the lentils all night, then put them in a muslin bag. Cut the carrot and onion into small pieces, and fry in the butter till brown. Add the lentils and the water in which they were soaked, the salt and celery-seed. Boil for two hours; then strain.