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Lentils(Plain Cookery Book For The Working Classes)
Lentils are a species of vetches much in use in France as a staple
article of food in the winter; there are two sorts, those denominated
"a la reine," a small brown flat-looking seed, while the other sort is
somewhat larger--of the size of small peas, and flat; both sorts are
equally nutritious, and are to be treated in exactly the same way as
herein indicated for cooking haricot beans.
These, as well as haricot beans, may be boiled with a piece of bacon.
BAKED LENTILS (LINZEN)Pick and wash one-half pound of lentils and soak them in cold water
overnight. In the morning put them over the fire in a large saucepan
with about a quart of water. As soon as the water begins to boil, the
lentils will rise to the top. Remove them with a skimmer, put them in a
baking dish with one small onion and three or four ounces of smoked fat
meat in the centre, and pour over them a pint of boiling water, in which
one-half teaspoon of salt and one-quarter teaspoon of pepper have been
mixed. Bake in a moderate oven four or five hours. The lentils must be
kept moist and it may be necessary to add a little water from time to
CURRIED LENTILSAny cold lentils left make a very nice breakfast dish if they are
curried. If there should be any curry gravy left,
put them into that and simmer for half an hour; serve with boiled rice.
If there is no curry sauce, make a little by a recipe given elsewhere.
STEWED BEETROOT AND MASHED POTATOES
1 bunch Beetroot--2d.
1 oz. Flour
Pepper and Salt
1 1/2 oz. Butter
1/2 pint Milk
1 dessertspoonful Vinegar--3d.
Total Cost--51/2 d.
Time--Half an Hour.
Peel and cut the onions into dice, put them into a frying-pan with the
butter, and fry, but do not let them brown; sprinkle in the flour, pour
in the milk, and stir until it boils. Season with salt, pepper, and
vinegar. Boil the beetroot carefully, and when cold, peel and slice up.
Put it into the sauce and simmer for half an hour. Make the mashed
potatoes into a border on a hot dish, and put the beetroot in the
centre; boil up the sauce, pour it over, and serve.
Baden Stewed Lentils.Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of
parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
melted butter. Season highly with salt, black pepper and a pinch of
cayenne. Mix with 1 egg and form into balls; roll in flour and fry in
deep hot lard until brown. Serve hot with tomato-sauce.
LentilsNext in usefulness to the haricot bean comes the German lentil. This
must not be confounded with the Egyptian lentil, which closely resembles
the split pea; for not only is the former double the price of the
latter, but I may add double its worth also, at least from a culinary
point of view.
In vegetarian cookery the lentil takes the place of the dark meats of
the flesh-eaters' dietary, such as beef and mutton, the haricot bean
supplying a substitute for the white, such as veal, chicken, etc.
The liquor in which lentils have been boiled forms a rich foundation
for dark sauces, also a delicious and nourishing beverage, in flavour
resembling beef-tea, can be obtained from them (see Recipe No. 12).
Besides being darker in colour, the flavour of lentils is much more
pronounced than that of haricots.
Throughout the following recipes the word "lentil" means German lentil,
Curried Lentils1/4 pint soaked lentils.
1 pint water.
1 1/2 ounces butter.
1 small apple.
A pinch of powdered mace.
1 teaspoon flour.
1 teaspoon salt.
1/2 teaspoon white sugar.
1 teaspoon curry powder.
2 teaspoons vinegar.
Simmer the lentils with the peppercorns (tied up in a piece of muslin)
and mace for one hour, add the salt, remove the peppercorns and strain.
In the meantime slice the onion, mince the apple, and fry them together
in the butter for ten minutes, place in a stewpan together with two
tablespoons of the lentils, the sugar, flour and curry powder, mix well
together, add the liquor of the lentils, and simmer for half an hour,
stirring frequently; add the vinegar before serving. Serve rice in a
Potted Lentils1 quart soaked lentils.
1 quart water.
4 ounces butter.
1 teaspoon salt.
A pinch of sweet herbs.
1 inch cinnamon stick.
A piece of mace size of a shilling.
Dissolve the butter in a saucepan, then place in all the ingredients
except the salt. Remove the scum as it rises. Boil one hour, add salt,
boil again half an hour, then remove the lid and stir constantly for
another half hour, or until the lentils are reduced to a thick pulp. Rub
through a wire sieve with a wooden spoon until only the husks remain.
When quite cold, place in a dish or jar, and pour oiled butter over the
top to exclude the air. It will keep good for some days.
Note.--The thick remaining in the sieve may be re-boiled for stock.
Importance Of Peas Beans And LentilsBefore giving you receipts for cooking peas, beans, and lentils, I want
to show you how important they are as foods. I have already spoken of
the heat and flesh forming properties of food as the test of its
usefulness; try to understand that a laboring man needs twelve ounces
and a half of heat food, and half an ounce of flesh-food every day to
keep him healthy. One pound, or one and a quarter pints of dried peas,
beans, or lentils, contains nearly six ounces of heat food, and half an
ounce of flesh food; that is, nearly as much heat-food, and more than
twice as much flesh food as wheat. A little fat, salt meat, or suet,
cooked with them, to bring up their amount of heat-food to the right
point, makes either of them the best and most strengthening food a
workingman can have. The only objection to their frequent use is the
fact that their skins are sometimes hard to digest; but if you make them
into soup, or pudding, rubbing them through a sieve after they are
partly cooked, you will be safe from any danger.
LentilsLentils have been used for food in older countries for a long
time, and it is quite necessary that we should become acquainted with
their merits if we want to save; I give a lentil soup, and some
excellent directions for cooking this invaluable food. One quart of
lentils when cooked will make four pounds of hearty food. There are two
varieties in market; the small flat brown seed, called lentils a la
reine; and a larger kind, about the size of peas, and of a greenish
color; both sorts are equally well flavored and nutritious; they cost
ten cents a pound, and can be bought at general groceries. The seed of
the lentil tare, commonly cultivated in France and Germany as an article
of food, ranks nearly as high as meat as a valuable food, being capable
of sustaining life and vigor for a long time; this vegetable is
gradually becoming known in this country, from the use of it by our
French and German citizens; and from its nutritive value it deserves to
rank as high as our favorite New England Beans.
Lentils Boiled PlainWash one pound, or one full pint of lentils,
(cost ten cents,) well in cold water, put them over the fire, in three
quarts of cold water with one ounce of drippings, one tablespoonful of
salt, and a saltspoonful of pepper, (cost about one cent,) and boil
slowly until tender, that is about three hours; drain off the little
water which remains, add to the lentils one ounce of butter, a
tablespoonful of chopped parsley, a teaspoonful of sugar, and a little
more salt and pepper if required, (cost about three cents,) and serve
them hot. Always save the water in which they are boiled; with the
addition of a little thickening and seasoning, it makes a very
Stewed LentilsPut a pint of plain boiled lentils into a sauce pan,
cover them with any kind of pot-liquor, add one ounce of chopped onion,
two ounces of drippings, quarter of an ounce of chopped parsley, and
stew gently for twenty minutes; serve hot. This dish costs about ten
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