When done, drain off any
superfluous water, add the butter and the lemon juice, shake over the fire
until hot. Serve with baked potatoes and tomato sauce.
9. LENTIL PASTE.
1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz.
nutter, 2 teaspoons lemon juice, 1/2 a nutmeg.
Well wash the lentils and place on the fire with just enough water to
cover them. Simmer gently until quite soft. Add the butter, lemon juice,
nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for
10 minutes. Put in jars, and when cold pour some melted butter or nutter
on the top. Tomato juice may be used in place of the lemon juice if
preferred.
10. LENTIL AND LEEK PIE.
2 cups lentils, 12 small leeks, 4 cups water, short crust.
Put the lentils, water, and leeks, finely shredded, into a covered jar or
basin. Bake in a slow oven until done. Put into a greased pie-dish and
cover with short crust. (If lentils are very dry, add a little more
water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable
in season, except spinach or artichokes.
11. LENTIL RISSOLES.
1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules,
cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated
lemon rind, 2 teaspoons mixed herbs.
Cook the lentils slowly in a saucepan with the water until they are soft
and dry. Steam the onions.
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