Lentil Soup with Frankfurters
Ingredients
- 1 cup lentils
- 1 teaspoon grated onion
- 3 cup beef bouillon
- salt
- pepper
- 2 frankfurters
Directions
- Soak lentils overnight in cold water.
- Remove from water, cover with bouillon and let simmer slowly for two or three hours, or until lentils are soft.
- If the stock cooks down, add more stock.
- You will probably find it convenient to use the canned bouillon.
- When the lentils are soft, put through strainer, crushing the lentils and adding the lentil paste to the soup.
- Skin frankfurters and cut into one-half inch slices and add frankfurters and grated onion.
- Cook slowly for ten or fifteen minutes, seasoning to taste.
Other Information
Author: Ford Sterling
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: lentil, onion, beef bouillon, salt, pepper, frankfurter
Equipment: measuring cups, measuring spoons, knife, grater, stove, strainer, pot
See Also
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Kebab Hela (Meat Cassarole)
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Equipment: measuring cups, measuring spoons, knife, saucepan
New:
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, knife, rolling pin, stove