Page:Mrs Beeton's Book of Household Management.djvu/950

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Ingredients.—1 quart of white haricot beans, ¼ of a lb. of butter, ¼ of an oz. of salt, 2 quarts of water, 1 teaspoonful of chopped-parsley, salt and pepper.

Method.—Place the haricot beans in water with the above proportion of salt; let them boil, then draw the saucepan to the corner of the fire, and let them simmer gently until the bean is easily crushed between the thumb and finger, which will be in about 2 hours. Drain them and return them to the saucepan; add the butter, parsley, salt and pepper to taste, and ½ a pint of the liquor in which the beans were boiled. Shake the saucepan over the fire until the butter is melted, and serve very hot.

Time.—2¼ hours. Average Cost, 4d. per quart. Sufficient for 6 or 8 persons. Seasonable at any time.

Haricot Bean (Fr. haricot).—This is the haricot blanc of the French, and is also cultivated largely in Great Britain, Germany, and Switzerland. It is highly nutritious, and contains 36 per cent. of starch, and 23 per cent. of the nitrogenous matter called legumen, allied to the caseine of cheese. There is perhaps no vegetable dish so cheap, or so easily cooked, and, at the same time, so agreeable and nourishing. The beans are boiled and then mixed with a little fat or salt butter, and a little milk or water and flour.

1515.—HARICOT BEANS WITH PARSLEY BUTTER. (Fr.Haricots Blancs à la Maître d'Hôtel.)

Ingredients.—1 quart of white haricot beans, ¼ of a lb. of fresh butter, 1 tablespoonful of chopped parsley, pepper and salt to taste, the juice of ½ a lemon.

Method.—Should the beans be very dry, soak them for 1 or 2 hours in cold water, and boil them until perfectly tender, as in the preceding recipe. Should the water boil away, replenish it with a little more cold, to make the skin of the beans tender. Let them be thoroughly done; drain them well, then add to them the butter, chopped parsley, and a seasoning of pepper and salt. Shake the stewpan gently over the fire; and when the various ingredients are well mixed, squeeze in the lemon-juice, and serve very hot.

Time.—1 hour. Average Cost, 4d. per quart. Sufficient for 6 or 8 persons. Seasonable at any time.

Haricots and Lentils (Fr. haricots et lentilles).—From their flesh-forming properties these vegetables serve as an excellent substitute for meat, and are largely used in Roman Catholic countries during the season of Lent, and on maigre days. In Egypt, Syria, and other parts of the East, lentils form the chief article of diet. The use of lentils as a food has largely increased in England in recent years, and they are eaten in the form of soups, prepared foods, etc.

1516.—HARICOT BEANS AND MINCED ONIONS. (Fr.Haricots à la Lyonnaise.)

Ingredients.—1 pint of white haricot beans, 4 medium-sized onions, ¼ of a pint of good brown gravy No. 164, pepper and salt to taste, a little flour, ½ oz. butter.

Method.—Peel and mince the onions, not too finely, fry them in