½ pint lentils
1 pint milk
1 oz. flour
1 quart stock or water
1 bacon bone (unless ham stock used)
Sprig thyme or parsley
1 carrot
1 onion
1 oz. fat
Saute the washed lentils and vegetables, cut up small. Add cold stock or water, herbs and bacon bone (if used) and bring gently to boil. Skim and cook about 2 hours till very tender. Sieve, re-heat, adding the milk. When boiling add the flour, mixed to a smooth cream with a little cold water. Stir and boil for 5 minutes. Season and serve with fried croutons.
Good Cookery