1 lb Lentils, dried
1 md Onions; minced
1    Carrots; peeled, sliced thin
1/4 lb Butter, unsalted
1 pn Cloves, ground
1 ts Parsley, flat; minced
1/4 ts Pepper, black

Wash the lentils and soak them in water overnight. Drain. The following
day, saute the onion and carrot in 1 tablespoon of the butter.
Add cloves, parsley, drained lentils and pepper, and enough water to
cover. Cook in a large pot until done – about 1 1/2 hours.
While the lentils are still very hot stir in the remaining butter until
it is melted. Serve with game, game birds and sausages.