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Cream of Lentils with Sorrel

Soak one pint lentils in cold water for four hours, then drain on sieve and place in saucepan with three quarts water, a sliced carrot, sliced onion, two each sliced leeks and branches celery, one branch chervil, one sliced, peeled, raw potato and half-pound piece raw lean salt pork. Season with a teaspoon salt and half teaspoon pepper, cover pan and let slowly boil for one and a half hours, remove pan from fire, take up pork and keep it for further use, and pour puree through a sieve into a basin. Remove the stalks and stale leaves from one and a half quarts fresh sorrel, wash well, drain, then cut in julienne-shaped strips, place in a large saucepan with an ounce butter and cook on the range until the moisture is nearly evaporated. Strain the soup through a Chinese strainer into the sorrel pan, mix well, boil for five minutes, then pour in one gill cream, mix well again, boil for five minutes longer, pour in a soup tureen and serve.