LENTILS (POTTED), FOR SANDWICHES

1/2 lb. of lentils
1 English onion
1/2 a cupful of tinned tomatoes
1 blade of mace
1 oz. of butter
pepper and salt to taste

Pick and wash the lentils, and set them over the fire to cook, only just covered with water, adding the mace, pepper, and salt. Chop fine the onion and fry it a nice brown in the butter; add the fried onions and tomatoes to the lentils, stir them sometimes to prevent burning, and let the lentils cook gently until they have become soft and make a fairly firm purée. If too dry, add a little more water as may be required. When they are done remove the mace and turn the lentils out to get cold. Then use for making sandwiches with very thin bread and butter.