BEANS, to Boil Haricots Blancs, or White Haricot.
Ingredients.—1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt. Mode.—Put the beans into cold water, let them soak from 2 to 4 hours, according to their age; then put them into cold water salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces. Time.—After the water boils, from 2 to 2½ hours. Average cost, 4d. per quart. Sufficient for 4 or 5 persons. Seasonable in winter, when other vegetables are scarce.
Note.—Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.
BEANS, Haricots Blancs & Minced Onions.
Ingredients.—1 quart of white haricot beans, 4 middling-sized onions, ¼ pint of good brown gravy, pepper and salt to taste, a little flour. Mode.—Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot. Time.—From 2 to 2½ hours to boil the beans; 5 minutes to fry the onions. Average cost, 4d. per quart. Sufficient for 4 or 5 persons. Seasonable in winter.