Rub a cupful of cooked lentils through a colander into a saucepan; add a cup of milk and a little salt. When boiling, stir in a tablespoonful of browned flour rubbed smooth in a little cold milk. Add a little chopped parsley, if desired. For browned flour, see [page 12].
BROWN SAUCE, NO. 1
Put a teaspoonful of butter into a frying-pan, and brown slightly; then pour in a pint of milk, and heat to boiling; stir in two tablespoonfuls of browned flour rubbed to a paste in a little cold water or milk; season with salt, boil until thickened, and serve.
BROWN SAUCE, NO. 2
Put a tablespoonful of butter into a frying-pan; when melted, sprinkle in two tablespoonfuls of flour, stirring until nicely browned; then add enough boiling water to make of the consistency of cream, stirring constantly to prevent lumps from forming. Add salt to taste.
PARSLEY SAUCE
Make a brown sauce, and add a little finely chopped parsley just before serving.
EGG AND MILK SAUCE
To a pint of milk add a tablespoonful or two of cream, or a teaspoonful of butter, and heat to boiling; then stir in one even tablespoonful of flour rubbed smooth in a little cold water or milk; let boil a few minutes, stirring constantly; then stir in rapidly the well-beaten yolk of one egg; season with salt, boil up, and serve.