From:
The Thorough Good Cook
Soups: 41. Lentil Soup
Pick and wash three
pints of
lentils, which put in a
soup-
pot, with a slice of lean
ham blanched, a
partridge, a
carrot, a
turnip, an
onion, two
leeks, and a
head of
celery, tied together ; add the necessary
stock, and let it boil slowly for three hours ; take out the roots, the partridge, and the ham, rub the lentils through a
sieve, and add some
broth to the puree ; set it on to
boil, and afterwards place it at the corner of the stove to clarify it by taking the
scum and
grease that is thrown up to the side. When serving, put it into the tureen with some
bread cut into
dice and fried in
butter.