MRS. THEOPHILUS OLIVER.
One half pound of lentils, one carrot, one onion, one ounce dripping,
salt, pepper corns, one quart of water, one tablespoon of flour. Soak
the lentils all night, wash well, scrape carrot, and onion cut up. Put
the dripping into a saucepan, when warm, put in vegetables, lentils and
flour. Stir for five minutes until all fat is absorbed, add the water
warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub
through a sieve, return to saucepan. Reheat and serve.