From: The Thorough Good Cook

Soups: 41. Lentil Soup

Pick and wash three pints of lentils, which put in a soup-pot, with a slice of lean ham blanched, a partridge, a carrot, a turnip, an onion, two leeks, and a head of celery, tied together ; add the necessary stock, and let it boil slowly for three hours ; take out the roots, the partridge, and the ham, rub the lentils through a sieve, and add some broth to the puree ; set it on to boil, and afterwards place it at the corner of the stove to clarify it by taking the scum and grease that is thrown up to the side. When serving, put it into the tureen with some bread cut into dice and fried in butter.