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Puree of Lentils, Brunoise

Soak a pint dry lentils in cold water for six to eight hours, drain on a sieve, place in a saucepan with four ounces lean, salt pork cut in small pieces, two sliced, peeled, raw potatoes, one sliced carrot, a sliced onion, a sliced leek, a sliced branch celery, one branch parsley, one branch chervil, a sprig of thyme, one bay leaf and a blade of mace. Moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and add one ounce butter. Cover the pan and let slowly boil for two hours. Take from the fire, press through Chinese strainer into a saucepan and keep hot until required. Cut in exceedingly small square pieces half a carrot, half a medium turnip, one small, white onion, one leek, one branch celery and quarter of a very small cabbage; place these articles in a small saucepan with half an ounce butter, half teaspoon salt, half teaspoon sugar and one gill water, and mix well. Cover the pan, set in oven for thirty-five minutes, remove, add to the soup with two gills milk and boil for five minutes. Pour into a soup tureen and serve.