Lentil Soup
(Bavaria.) Soak 1 pint of lentils overnight, drain them, and add 1 quart of stock and 1 pint of water, some parsley, 2 leeks, a bit of celery, 2 ounces of chopped ham, an onion, and a carrot. Cook 3 hours, rub through a sieve, add the juice of a lemon, salt, and pepper. If not thick and smooth, add a tablespoonful of flour, mixed with as much butter.