[No. 82.]—Haricot Beans Garnished.
- ½ pint soaked haricot beans.
- 1 pint water.
- 1 flat teaspoon salt.
- ¼ teaspoon pepper.
- 1 ounce butter.
- ½ ounce flour.
- 1 carrot.
- 1 turnip.
- 1 onion.
- A sprig of parsley.
- A strip of lemon peel.
- A pinch of sweet herbs.
- A pinch of powdered mace.
- The juice of half a lemon.
Boil the beans as in [No. 149], and leave them to dry off as directed, but in a warm place and with a cloth over them. Place the liquor which has been strained from them in a small stewpan, with the vegetables sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil for half an hour. Strain and thicken with the flour and half an ounce of the butter. Toss the beans gently in the other half ounce of butter, to which has been added the mace and lemon juice. Pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve.
[No. 83.]—Haricot Mould (Hot).
- 2 tablespoons sago.
- 4 tablespoons cooked haricot beans.
- 1 pint stock.
- ½ ounce butter.
- Seasoning to taste.
Place the butter and stock in a stewpan, and if the stock be not already very highly flavoured, add seasonings, such as a slice of lemon, half a dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if curry powder be not liked, half a teaspoonful of mixed herbs, or half a tablespoonful of Worcester sauce may be substituted. Boil altogether for fifteen minutes, then strain, return to the stewpan, add sago and beans and stir briskly until it becomes quite thick, turn into a greased mould, stand the mould in a tin or plate containing a little water, and bake for half an hour with a cover on. When set, allow it to cool slightly before turning out, then serve with a border of spinach or tasty greens (see [No. 148]); or it may be allowed to get quite cold, then cut in slices, and fried.
[No. 84.]—Lentil Cakes.
A Savoury.
- ¼ pound flour.
- 2 ounces butter.
- A pinch of salt.
- ¼ pound cooked lentils and vegetables mixed.
- Frying oil.
- ½ teaspoon baking powder.