Average cost, 4d. per quart.
Sufficient for 4 or 5 persons.
Seasonable in winter.
HARICOT BEANS.—This is the haricot blanc of the French, and is a native of India. It ripens readily, in dry summers, in most parts of Britain, but its culture has hitherto been confined to gardens in England; but in Germany and Switzerland it is grown in fields. It is usually harvested by pulling up the plants, which, being dried, are stacked and thrashed. The haulm is both of little bulk and little use, but the seed is used in making the esteemed French dish called haricot, with which it were well if the working classes of this country were acquainted. There is, perhaps, no other vegetable dish so cheap and 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. From 3,840 parts of kidney-bean Einholff obtained 1,805 parts of matter analogous to starch, 351 of vegeto-animal matter, and 799 parts of mucilage.
HARICOT BEANS AND MINCED ONIONS.
1121. INGREDIENTS.—1 quart of white haricot beans, 4 middling-sized onions, 1/4 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 2-1/2 hours to boil the beans; 5 minutes to fry the onions.
Average cost, 4d. per quart.
Sufficient for 4 or 5 persons.