Recipe: Lentil Sauce

  •  ½ pint soaked lentils.
  •  ½ pint water.
  •  ½ pint tomato juice.
  •  1 onion.
  •  1 teaspoon salt.
  •  24 peppercorns.
  •  A pinch of mixed herbs.
  •  ½ ounce flour.
  •  ½ ounce butter.

Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)