Lentils ‘In Istufato’
Put an earthen pot on the fire, and just before the water boils throw in one pint of lentils. As it boils skim off the lentils which float to the surface, and continue to do this until all are taken out; the few which remain at the bottom of the pot must be strained through a sieve. Chop up two anchovies, place them in a sauce-pan with some pure oil and butter, and a little minced shallot, brown them well, put in the lentils, and then add some good stock or soup. When cooked serve up hot.