Ingredients
- 3 cups coarse
- 3 cups mashed lentils
- 1 1/2 cup before cooking
- 1 1/2 cup chopped brazil nut meats 2 teaspns
- 2 cups hot water mix all ingredients
- 2 teaspns
Directions
1
3 cups coarse, dry bread crumbs 3 cups mashed lentils (1½ cup before cooking) 1½ cup chopped Brazil nut meats 2 teaspns. salt 2 cups hot water
2
Mix all ingredients, using more or less water according to dryness of crumbs. Press into brick shaped tin or any convenient mold; brush with oil or cover with thin cream. Bake in moderate oven until well heated through, then set in pan of hot water, cover and finish baking. Serve with sauce 6, 9, 10, 16 or 17. Flavorings of onion and browned flour, or of sage may be used if desired.
3
Rice and stewed lentils are good ingredients for the foundation of a roast.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg