cups dried lentils or peas
3 lbs. ham or beef bone
1/2 cup diced celery
1 small onion, diced
1 cup cut carrots
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
lentils or peas & soak overnight in cold water. Drain. Add
the recipe water & bones. Heat to boiling. Simmer 2 hours.
greens (celery) & carrots & simmer until lentils or peas
are tender. Skim all fat from soup.
bones, cut off any meat, dice it, & return diced meat to the
soup. Saute onions, then add flour, salt and pepper.
well. Slowly add one cup hot soup stock to onion mixture, cook
until thick & smooth & return thickened mixture to rest
of hot soup.
To Scottish Cooking