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Cream of Lentils, Major Domo

Soak a pint lentils in cold water four hours, drain on sieve and put in a saucepan with two and a half quarts water, one sliced carrot, a sliced onion, two sliced leeks, two sliced branches celery, one branch parsley, two ounces salt pork, one sliced, peeled, raw potato and the bones from a chicken or duck either cooked or raw. Season with teaspoon salt and half teaspoon pepper. Cover pan and slowly boil one and a half hours. Remove, rub it through a sieve into a basin, then strain through a Chinese strainer into another saucepan; place on fire, and as soon as it comes to a boil pour in two gills cream and half ounce butter, mix well while boiling two minutes. Pour the soup into a soup tureen and serve with bread croutons separately.