Cream of Lentils

Soak one pint of lentils in cold water for four hours, then place them in a saucepan
and boil with two quarts of water, one carrot, one onion, two ounces of salt pork,
six whole peppers, a garnished bunch of parsley, one-half tablespoonful of salt and
bones of one partridge. Cook for forty-five minutes, and then rub through a sieve;
cut half the breast of a partridge in slices, place them in the soup tureen with one
ounce of butter, pour over the puree, and serve with a handful of fried sippets of
bread, suppressing the parsley.