Lentil Stew With Forcemeat Cutlets Recipe

1 quart soaked lentils.

1 carrot.

1 turnip.

1 onion.

1 teaspoon Worcester sauce.

2 teaspoons salt.

1 ounce butter.

Forcemeat.



Simmer the lentils gently in three pints of water for one and a half

hours. Strain. Put a quarter of a pound of the lentils on one side to

cool. Rub the rest through the wire sieve with a wooden spoon until

nothing but the skins remain. In the meantime, boil the vegetables with

sufficient water to cover, until quite tender. When thoroughly cooked

pour into the lentil puree, add the sauce and salt, and re-warm. Prepare

forcemeat No. 77, adding the quarter of a pound of lentils chopped fine;

shape into little cutlets (about twelve), brown in a frying-pan with the

butter, place on a hot dish, pour the gravy over, and serve at once.

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