| Method: | Put the vegetables with the butter in the stewpan, and let them
simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew
gently for half an hour. Now fill it up with the remainder of the stock,
let it boil another hour, and put in the crumb of the rolls. When well
soaked, rub all through a tammy. Have ready the rice boiled; pour the
soup over this, and serve.
|
