Lentil Soup. No. 1
Soak one pint of lentils in cold water all night. Strain and wash them again, then put them in an earthen pot with two quarts of broth and simmer for one and a half hours. Fry one sliced onion, a little chopped parsley and thyme, and one bay leaf in two ounces of butter. Add these to the lentils and simmer for another half-hour. Rub through a sieve and boil, season with salt and pepper. Serve with croûtons (fried bread).