Place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. Boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. Strain, rinse the stewpan, pour back the sauce, and thicken with the butter and flour.
Note.—The lentils should not be thrown away, but are just ready for converting into sausages, etc.
[No. 168.]—Lentil Sauce.
- 1½ pints water.
- ½ pint soaked lentils.
- 3 carrots.
- 1 turnip.
- 3 onions.
- 2 tomatoes.
- ½ teaspoon salt.
- 1 ounce butter.
- ½ ounce flour.
Slice the vegetables, and boil with the lentils for two hours. Strain and thicken with the flour and butter.
[No. 169.]—Mint Sauce.
- 4 tablespoons of chopped mint.
- 2 tablespoons of sugar (or a little less).
- 1 gill vinegar.
Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.
Note.—A covered receptacle should be used, and the sauce is improved by being made some hours before required.