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Cream of Lentils

Soak one pint of lentils in cold water for four hours, then place them in a saucepan and boil with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a garnished bunch of parsley, one-half tablespoonful of salt and bones of one partridge. Cook for forty-five minutes, and then rub through a sieve; cut half the breast of a partridge in slices, place them in the soup tureen with one ounce of butter, pour over the puree, and serve with a handful of fried sippets of bread, suppressing the parsley.