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.
HARICOTS AND LENTILS.—Although these vegetables are not much used in this country, yet in France, and other Catholic countries, from their peculiar constituent properties, they form an excellent substitute for animal food during Lent and maigre days. At the time of the prevalence of the Roman religion in this country, they were probably much more generally used than at present. As reformations are often carried beyond necessity, possibly lentils may have fallen into disuse, as an article of diet amongst Protestants, for fear the use of them might be considered a sign of popery.
HARICOTS BLANCS A LA MAITRE D'HOTEL.
1120. INGREDIENTS.—1 quart of white haricot beans, 1/4 lb. of fresh butter, 1 tablespoonful of minced parsley, pepper and salt to taste, the juice of 1/2 lemon.
[Illustration: HARICOT BEANS.]
Mode.—Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the preceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very thoroughly done; drain them well; then add to them the butter, minced parsley, and a seasoning of pepper and salt. Keep moving the stewpan over the fire without using a spoon, as this would break the beans; and, when the various ingredients are well mixed with them, squeeze in the lemon-juice, and serve very hot.
Time.—From 2 to 2-1/2 hours to boil the beans.