No. 166. Lentil Sauce

1/2 pint soaked lentils.

1/2 pint water.

1/2 pint tomato juice.

1 onion.

1 teaspoon salt.

24 peppercorns.

A pinch of mixed herbs.

1/2 ounce flour.

1/2 ounce butter.

Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.

No. 167. Lentil Sauce

1 pint soaked lentils. 1 1/2 pints water. 1 small onion. 1 ounce flour.

3/4 ounce butter.

1/2 teaspoon salt.

1 dozen peppercorns.

1 small blade of mace.

Place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. Boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. Strain, rinse the stewpan, pour back the sauce, and thicken with the butter and flour.

Note. - The lentils should not be thrown away, but are just ready for converting into sausages, etc.

No. 168. Lentil Sauce

1 1/2 pints water.

1/2 pint soaked lentils.

3 carrots.

1 turnip.

3 onions.

2 tomatoes. 1/2 teaspoon salt. 1 ounce butter. 1/2 ounce flour.

Slice the vegetables, and boil with the lentils for two hours. Strain and thicken with the flour and butter.