[No. 48.]—Irish Stew.
- ½ pint soaked lentils.
- 6 potatoes.
- 2 large onions.
- ½ ounce butter.
- 1 pint water.
- 1 teaspoon salt.
- ¼ teaspoon pepper.
Place the lentils and butter with the vegetables, which must be sliced, in a saucepan with the water, and stew gently for one hour. Add seasonings a quarter of an hour before serving.
[No. 49.]—Lentil Stew with Forcemeat Cutlets.
- 1 quart soaked lentils.
- 1 carrot.
- 1 turnip.
- 1 onion.
- 1 teaspoon Worcester sauce.
- 2 teaspoons salt.
- 1 ounce butter.
- [Forcemeat].
Simmer the lentils gently in three pints of water for one and a half hours. Strain. Put a quarter of a pound of the lentils on one side to cool. Rub the rest through the wire sieve with a wooden spoon until nothing but the skins remain. In the meantime, boil the vegetables with sufficient water to cover, until quite tender. When thoroughly cooked pour into the lentil purée, add the sauce and salt, and re-warm. Prepare [forcemeat No. 77], adding the quarter of a pound of lentils chopped fine; shape into little cutlets (about twelve), brown in a frying-pan with the butter, place on a hot dish, pour the gravy over, and serve at once.
[No. 50.]—Rice Stew.
- ½ pound cooked rice.
- 1 pint water.
- 1 carrot.
- 1 turnip.
- ½ ounce each flour and butter.
- 1 potato.
- 1 onion.
- ½ teaspoon salt.
- A little curry powder or Worcester sauce, if liked.
Slice the vegetables, place them in a saucepan with the salt and water, and boil for one hour, or until tender. When done, stand the saucepan on one side for a few minutes to get thoroughly off the boil. Mix the flour and butter well together, add them to the stew; re-boil and stir until it thickens; add rice, and boil for one or two minutes. If curry powder is liked, it should be mixed with the flour and butter, but the Worcester sauce may be added at the last moment.