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.) 
