Boiled Lentils

• ¾ lb. lentils
• bouquet garni
• 1 ham bone (if available) or bacon rinds

Put the lentils into cold water with the herbs, ham bone, onion stuck with the clove, and a little salt. Bring to boiling-point and cook until the lentils are soft—about 1 hr. Strain the lentils, toss in a little melted butter or margarine; season and serve. If preferred, sieve the lentils before tossing in butter.