7. Haricot Bean Currie.
Boil the beans as in previous recipe; cut up an onion and two beads of garlic; fry in three ounces of butter with twenty-four cloves a nice brown. Add one tablespoon of best currie powder, one cup of tomato pulp, a stick of cinnamon, a blade of mace, the peel of half a lemon grated, salt to taste; put in your beans, and let them simmer very gently for half an hour, taking great care they do not burn. Serve with a separate dish of rice.