Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (No. 254), and the bones of one partridge; also half a tablespoonful of salt. Cook for forty-five minutes, then rub through a sieve; cut half the breast of a partridge in slices, lay them in the soup-tureen with an ounce of butter, pour the puree over, and serve with a handful of fried sippets of bread, suppressing the bouquet.