Lentils And Bacon

Wash the lentils, put them into a saucepan with plenty of cold water, a bay leaf and a blade of mace tied together, an onion stuck with three or four cloves and boil gently until soft, adding more boiling water now and then; when cooked, drain the lentils. Peel and slice an onion, put it in a stewpan with a lump of butter and fry; when nicely browned, put in one-fourth pound of fat bacon cut into small squares, and when cooked, put in the lentils. Moisten with a little clear stock, season to taste with pepper and salt and add some finely-chopped parsley. Boil all gently by the side of the fire for a few minutes, then turn onto a hot dish, and serve with sippets of toast, or small croutons of fried bread.

Lentil Curry

Chop three or four onions with a clove of garlic and two green peppers, then pound them in a mortar. Wash one-half pound of lentils, picking them over carefully, put them in a fryingpan and toss about over the fire until browned, then put them into a saucepan with the pounded mixture, one teaspoonful of ground turmeric, a little salt and cold water to cover, boiling until tender. When cooked drain all the water from the lentils and add two ounces of butter and two sliced onions fried to a golden brown. Toss all over the fire for a few minutes, then turn it onto a hot dish, garnish with sippets of toast, and serve with plain boiled rice.

Lentils With Onions

Pick the lentils over carefully and wash them well, put them in a saucepan with plenty of cold water and boil until tender. When soft turn the lentils onto a fine sieve and allow them to drain thoroughly. Peel and cut into thin slices a number of onions, put them into a flat stewpan with a lump of butter, and fry. Put the lentils in with the onions, season to taste with pepper and salt, moisten with a little clear stock, and allow them to simmer at the side of the fire for a few minutes. If the stock is not convenient moisten with the cooking water of the lentils. When ready, turn them onto a hot dish, and serve.