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Lentil Soup and Cabbie Claw Recipes
LENTIL SOUP
1 qt. stock made from 1 lb. bacon
bones or 4 oz. bacon.
6 oz. lentils
1 cup diced carrots
1 cup diced onion
1 small turnip
1 stalk celery, chopped
salt and pepper
chopped parsley.
Bring stock to a boil, wash lentils and add to the stock.Add the diced carrots, onion, turnip and chopped celery.Season to taste and simmer in a covered saucepan for 2 hours.Before serving, decorate with chopped parsley.
Lentil soup can be varied by sieving and returning to the pan with 1/4 pint of milk.If desired, the soup can be thickened with 1 tablespoon of flour blended with a little milk.
Serves 6.
1 lb. cod fillets
1 lb good quality potatoes
2 oz. butter
1/2 pt. milk.
salt & pepper.
1 level tablespoon cornflour
1/2 tsp. dry mustard
1 hard boiled egg
3 oz. grated cheese.
Cook the potatoes, then drain and slice them. Place cod fillets in a frying pan with the butter, milk and seasoning. Simmer gently until fish is cooked. Blend the cornflour and the mustard with a little of the milk. Add to the fish, shaking the pan gently over the heat until the sauce thickens. Turn into a casserole. Chop the egg and sprinkle over the fish. Add the potatoes, and top with the grated cheese. Cook in a hot oven (425 degrees) for 15 mins. Serves 4.
Hint - When buying fish, be sure that the eyes are bright and clear. If the fish is not fresh, the eyes will be dull and sunken. If it is fresh, it will float when placed in a bowl of water.