1 quart soaked lentils. 1 quart water. 4 ounces butter. 1 teaspoon salt. A pinch of sweet herbs. 6 cloves. 6 allspice. 12 peppercorns. 1 inch cinnamon stick. A piece of mace size of a shilling.
Dissolve the butter in a saucepan, then place in all the ingredients except the salt. Remove the scum as it rises. Boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. Rub through a wire sieve with a wooden spoon until only the husks remain. When quite cold, place in a dish or jar, and pour oiled butter over the top to exclude the air. It will keep good for some days.
Note.--The thick remaining in the sieve may be re-boiled for stock.