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Lentils and Bacon

Wash the lentils, put them into a saucepan with plenty of cold water, a bay leaf and a blade of mace tied together, an onion stuck with three or four cloves and boil gently until soft, adding more boiling water now and then; when cooked, drain the lentils. Peel and slice an onion, put it in a stewpan with a lump of butter and fry; when nicely browned, put in one-fourth pound of fat bacon cut into small squares, and when cooked, put in the lentils. Moisten with a little clear stock, season to taste with pepper and salt and add some finely-chopped parsley. Boil all gently by the side of the fire for a few minutes, then turn onto a hot dish, and serve with sippets of toast, or small croutons of fried bread.