A Simple Consommé or Stock
A simple way of preparing a rich, clear consommé is to wash well ½ cup of German lentils, drain them and toss them for ten minutes in a saucepan in which 1 tablespoon of butter has been melted. Then pour on them 5 cups of cold water, set them over a hot fire, and let them boil rapidly about half an hour only. Drain, and strain through a fine cloth, and return to a clean saucepan with 1 bay leaf, 1 slice of onion, 2 cloves, and ½ teaspoon of celery seed; simmer slowly for fifteen minutes, season with salt and pepper, and add a little sherry if liked.
If the lentils are cooked longer, it will make a cloudy soup, which will be stronger but not clear.