LENTILS 55 



boiling for two or three hours till tender. For the two 

 following recipes, readers are indebted to that excellent 

 book, " Leaves from our Tuscan Kitchen." 



LENTILS " ALLA CORONA" 



After boiling one pint of Lentils with a bouquet of 

 sweet herbs, strain them. Meanwhile, mince some ham 

 with a very little onion and put it to brown with some 

 butter ; then add one or two ladlefuls of good stock, 

 boil, and strain. Pour this sauce over the Lentils with a 

 good piece of butter, salt and pepper to taste, heat them, 

 and garnish boiled beef or pork with them. 



LENTILS "IN ISTUFATO" 



Put an earthen pot on the fire, and just before the 

 water boils throw in one pint of Lentils. As it boils 

 skim off the Lentils which float to the surface, and con- 

 tinue to do this until all are taken out ; the few which 

 remain at the bottom of the pot must be strained through 

 a sieve. Chop up two anchovies, place them in a sauce- 

 pan with some pure oil and butter and a little minced 

 shallot, brown them well, put in the Lentils, and then add 

 some good stock or soup. When cooked, serve up hot. 



To STEW LENTILS 



Wash quarter of a pound of Lentils well in several 

 waters, then put them into a basin with a pint of fresh 

 cold water. Cover the basin with a plate or piece of 

 paper and stand overnight. Next day put them into a 

 saucepan with the water in which they were soaked and 

 one onion very finely chopped. Cook slowly from one 

 to one and a half hours or until the Lentils are quite soft, 

 stirring frequently with a spoon. When ready, take the 

 lid off the pan and boil for a few minutes, stirring con- 

 stantly until the mixture is quite thick. Add one ounce 

 of butter, and season to taste with pepper and salt. 

 Serve very hot. (Miss Florence Jack's recipe.) 



