Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.
Rub the soup through a wire sieve, adding pepper and salt to taste.
Make it hot again, stirring all the time, and it is ready to serve.
Mock-Turtle Soup.
- Ingredients—Half a calf's head.
- 3 oz. of butter.
- 1 shalot.
- Half-a-dozen mushrooms.
- 1 carrot.
- ½ a head of celery.
- 1 leek.
- 1 onion.
- 1 small turnip.
- 1 sprig of parsley, thyme, and marjoram.
- 1 bay leaf.
- 1 blade of mace.
- 5 cloves.
- 3 oz. of flour.
- 2 wineglasses of sherry.
- 1 dozen forcemeat balls.
- 4 quarts of water.
- ¼ lb. of ham.
- Pepper and salt to taste.
Method.—Wash the calf's head thoroughly.
Cut all the flesh from the bones and tie it in a cloth.
Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours.
Then take out the calf's head and strain the stock into a clean pan.