Part 80 (1/2)

1 large carrot.

3 onions.

2 lb. of parsnips.

1 sprig of parsley.

2 or 3 large crusts of bread.

2 quarts of water.

Pepper and salt to taste.

_Method._--Wash the lentils well.

Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn.

Rub the soup through a wire sieve, adding pepper and salt to taste.

Make it hot again, stirring all the time, and it is ready to serve.

Mock-Turtle Soup.

_Ingredients_--Half a calf's head.

3 oz. of b.u.t.ter.

1 shalot.

Half-a-dozen mushrooms.

1 carrot.

a head of celery.

1 leek.

1 onion.

1 small turnip.

1 sprig of parsley, thyme, and marjoram.

1 bay leaf.

1 blade of mace.

5 cloves.

3 oz. of flour.

2 winegla.s.ses of sherry.

1 dozen forcemeat b.a.l.l.s.

4 quarts of water.

lb. of ham.

Pepper and salt to taste.

_Method._--Wash the calf's head thoroughly.

Cut all the flesh from the bones and tie it in a cloth.

Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours.