Lentils with Bacon

Soak a pound and a half of lentils for six hours, after picking and washing them in several waters; put them into a saucepan with half a pound of unsalted and blanched lean breast of bacon, some carrots, a bunch of parsley garnished with thyme and bay leaf, an onion with one clove stuck in it, pepper, nutmeg and stock (No. 194a); boil, skim, and simmer until thoroughly done, and after removing the carrots, parsley, onion and pork, drain off the stock, toss the lentils in butter, and season with salt, pepper, chopped parsley and lemon juice, or they can be sauted with a little allemande sauce (No. 407). Dress and surround with well-pared slices of the bacon, and over this pour a little gravy (No. 404), then serve.