Wednesday, May 25, 2011

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 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 comments:

Post a Comment

Latest Post