Wash the lentils thoroughly in cold water, and add the lentils to water in the proportion of 3/4 lb. lentils to a gallon of water or of second stock. Add pepper, salt, onion, turnips, carrot, and celery. Boil all for three or four hours. Pass through fine wire sieve or colander, put on a few minutes to heat, and send to table with toast cut in dice. A little curry powder may be added if desired.
This soup is somewhat flatulent to those of weak digestion, but if made with Benger's pancreatised lentil flour and without the additional vegetables, it will be found very acceptable to the most delicate stomach.
Pea soup served with dried mint, and haricot bean soup, can be made in the same way.
1 lb. potatoes. 1 leek. 1 onion.
Stew the potatoes, put them with leek, onion, and butter into a pint of boiling water in a stewpan. Boil until the vegetables are soft, then pass them through a sieve, adding a pint of hot milk. Put them all into the stewpan until it boils, then serve. Serve with dice of fried bread.
3 fresh tomatoes. A little salt.
Put the broth into a clean lined saucepan, with the rice well washed, and the tomatoes wiped and cut in slices. Boil slowly for half an hour, stirring occasionally. Then rub through a hair or fine wire sieve. Heat again, season to taste, and it is ready for serving.
In addition to the usual methods of boiling, frying, and baking fish already described, a variety of dishes may be made from this class of food that are found to be appetising as well as quite satisfying.
Wash the roe well; then weigh it and tie it up in a piece of muslin or a pudding cloth. Put it into a saucepan or fish kettle, with enough boiling water to cover it. Add I teaspoonful of vinegar and 1/2 teaspoon-ful of salt to each quart of water. Boil slowly, allowing twenty minutes to the pound, or until the roe feels quite firm to the touch. Lift out, drain well, and serve as much as will be required at one time. It can be served with plain cold butter or white sauce.
The roe must be boiled first. When it is cold cut into slices half an inch thick with a sharp knife.
To grill, grease the grill or gridiron with a little butter, and make it quite hot. Lay the slices of roe on it, and broil in front of a clear fire for five or seven minutes. Serve this very hot.
To fry, melt I ounce butter in a frying-pan when smoking hot; put in the pieces of roe. Fry them a nice brown colour on both sides. When ready, lift out and drain on a piece of double paper. Serve very hot.
Fish Baked in Batter. 1/2 lb. uncooked fish, haddock, or sole, 1 egg. 1 ounce flour. 1/2 ounce butter.
1/2 gill milk. Pepper, salt, and lemon juice.
First make the batter; rub the flour through a wire sieve, make it free from lumps, and put it into a basin. Beat up the egg with a fork and add it to the flour; beat with a wooden spoon until quite smooth and free from lumps. Then add the milk and beat for a few minutes longer. The more the batter is beaten the lighter it will be.
Have the fish free from skin and bone, and cut into small pieces. Lay these at the foot of a small greased pie-dish, and season with pepper, salt, and a squeeze of lemon juice. Pour the butter over, and put the rest of the butter in small pieces on the top. Allow this to stand for a few minutes before cooking; this gives time for the flour in the batter to swell, and it will be lighter when baked. Bake in a quick oven from twelve to fifteen minutes until well risen and nicely browned. Serve at once, as the batter quickly falls.
1 dried haddock.
I small onion. I ounce butter.
Pepper, salt, and parsley.
Soak the fish for three hours; then skin it. Take out all the bones, and break up the fish into flakes Slice the onion and tomatoes; chop up the parsley; sprinkle with pepper and salt, and cook all in the butter until quite soft; then add the fish, and cook for ten minutes longer. Dish up in a border of boiled rice or mashed potatoes.
1/4 uncooked fish. 1/2 ounce butter. 1/2 A ounce flour.
1/2 gill fish stock or milk.
Pepper, salt, and lemon juice.
First make a panada with the butter, flour, and fish. This is done by melting the butter in a small saucepan, adding the flour, and mixing until it is smooth with a wooden spoon. Then pour on the milk or fish stock, and stir until the mixture is thick and free from lumps, and leaves the sides of the pan quite clean.
Scrape the fish down finely with a knife. Put the panada into a mortar with the fish, seasoning, and yolks of eggs. Pound well together and rub through a sieve. Beat up the whites of eggs to a stiff froth, and stir lightly into the fish mixture with an iron spoon. Pour into a greased basin, which should be only half full. Cover with a greased paper. Steam for twenty minutes. When firm, lift it out and turn out on a hot plate.
A very nice way of having fish is to curry it and serve it with a border of rice. The following ingredients should be put into the curry: -
1 lb. fish.
2 ounces fat or butter, 1 tablespoonful flour.
1 teaspoonful lemon juice or vinegar.
I apple, or stick of rhubarb. I small onion.
1 tablespoonful curry powder. Salt and pepper.
1/4 lb. cold cooked fish. 1 ounce butter.
Breadcrumbs. Pepper and salt.
Fish stock or milk.
Butter a scallop shell of fireproof china; sprinkle on it a layer of breadcrumbs; then a layer of fish broken up into pieces; some pepper, salt, and piece of butter. Cover this with more breadcrumbs and bits of butter, and pour on a few drops of fish liquor or milk. Bake ten minutes.