Time: 1-3/4 hour.

Seasonable all the year.

Sufficient for 8 persons.

  1. 4 carrots
  2. 2 sliced onions
  3. 1 cut lettuce
  4. 1 cut chervil
  5. 2 oz. butter
  6. 1 pint of lentils
  7. the crumbs of 2 French rolls
  8. half a teacupful of rice
  9. 2 quarts of medium stock
  1. Put the vegetables with the butter in the stewpan
  2. Let them simmer 5 minutes
  3. Add the lentils and 1 pint of the stock
  4. Stew gently for half an hou
  5. Now fill it up with the remainder of the stock
  6. Let it boil another hour
  7. Put in the crumb of the rolls
  8. When well soaked, rub all through a tammy
  9. Have ready the rice boiled
  10. Pour the soup over this, and serve

Source: The Book of Household Management by Isabella Beeton (1859)

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