Lentil Soup
INGREDIENTS for soup for 4 persons.-1 pint of green German lentils, 2 oz. of butter, 1½ pint of the liquor in which a joint of pork has been boiled, 2 or 3 cloves of garlic, pepper and salt. AVERAGE COST, 8d.
Boil the lentils in a lined saucepan for 15 minutes, then pour off the water, add a small quantity of fresh with the butter and seasoning and simmer till quite soft. Stir in the liquor and add the garlic or some slices of fried onion.
TIME.-4 hours.
SEASONABLE in winter.
LETTUCES.
Lettuces. These form one of the principal ingredients to summer salads; they should be blanched and be eaten young.
They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice. In preparing them for a salad, carefully wash them free from dirt, pick off all the decayed and outer leaves and dry them thoroughly cloth.
LETTUCE. by shaking them in a 224 LIVER AND PARSLEY SAUCE.
Cut off the stalks and either cut or tear the lettuces into small pieces. The manner of cutting them up entirely depends on the salad for which they are intended.
In France, the lettuces are sometimes merely wiped with a cloth and not washed, the cooks there declaring that the act of washing them injuriously affects the pleasant crispness of the plant: in this case scrupulous attention must be paid to each leaf, and the grit thoroughly wiped away.
SEASONABLE from March to the end of August, but may be had all the year.