No. 166 Lentil Sauce
½ pint soaked lentils.
½ pint water.
½ pint tomato juice.
1 onion.
1 teaspoon salt.
24 peppercorns.
A pinch of mixed herbs.
½ ounce flour.
½ ounce butter.
Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.