SAVOURY LENTILS.
Soak a pound of lentils overnight and drain thoroughly next day. Melt an ounce of butter in a saucepan. In it lightly fry a ehopped onion. Add the lentils, cover with warm water, and cook for two hours. Sea'son well while coolcing, and when the lentils are quite soft remove the lid to allow the water to evaporate. Stir in another- ounce of butter, a half-cupful of white sauce, and a teaspoonful of ehopped parsley. Toss over the fire until thoroughly hot and serve.
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Bibliographic details
Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
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86SAVOURY LENTILS. Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
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