Wednesday, May 25, 2011


½ pint soaked lentils. 1½ pints water. 4 teaspoons sage. 1 teaspoon mixed herbs. 1 teaspoon salt. 1 teaspoon pepper. ½ teaspoon grated lemon rind. A little grated nutmeg. ½ ounce butter. 1 egg. ½ pound bread crumbs. 3 onions. Egg and bread crumbs. Frying oil.

Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.

Note.--Mustard should be served with the above.

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