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Classic
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page 37
them cook well for l/2 hour; pour them on the colander and immediately put them
back into the kettle, which has been cleaned in the meantime, with fat or butter
and enough boiling water to cover; the beans are cooked until they are tender,
being careful to frequently add a dash of boiling water; they must not be
stirred very often so that they will remain whole and yet make a good thick
soup; they are afterwards salted and reduced with boiling water to make the
soup, and once more cooked after a small quantity of meat broth or extract of
beef is added. A smoked pork sausage which has first been cooked, or a snmll
piece of smoked ham, according to the opinion of some people, will improve the
flavor of the soup, or 5 minutes before serving "Frankfurt" or "Wiener" sausages
can be put into it and, if liked, a number of small potatoes which have first
been separately cooked. In some German kitchens thyme or majoram are a favorite
seasoning for bean soup.
A few tart apples cooked in the soup give it a very pleasant flavor, which can
be still further improved by adding a teaspoonfal of crab butter before serving.
49. Lentil Soup. Lentils should be cooked in an enameled vessel to prevent them
from turning dark, and they will be much improved by pouring off some of the
water and renewing it twice after cooking about 15 minutes at each time, and
then let them cook slowly in not too much water but with plenty of fat. After
this thin to the proper consistency with the broth of pickled meat and cook
until done with small potatoes , some leek or sliced onions browned in butter.
If this kind of soup is made with water and fat only, a large lump of pork
forcemeat should be cooked with it until done. Serve with cooked prunes.
Lentil soup can also be cooked like a pea soup with "Frankfurt" or smoked pork
sausages or a piece of pork, but the lentils should remain whole; flour should
be browned with onions and some good fat, to thicken the soup if it should be
too thin. Serve with vinegar.
Time of cooking, 2-4 hours.
50. Lentil Soup with Partridges. This is a meat puree soup and gains very much
in nutritive qualities through the addition of the lentils. It is advantageous
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