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 aide. When serving, put it into the
tureen with some bread cut into dice and fried in butter.

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