Saturday, May 28, 2011

Tomato and Haricot Bean Sauce

1 pint soaked haricot beans. 1 onion. Tomato liquor. The seeds of vegetable marrow, if handy, or any odd pieces of vegetable. 1 ounce flour. 1 ounce butter. 1½ pints water. ¾ teaspoon salt.

Boil altogether for about two hours; strain, rubbing the beans through a sieve with a wooden spoon. Add to this an equal quantity of cooked tomato liquor, which is already seasoned with butter, pepper and salt. Thicken with the paste of flour and butter, stirring over the fire until it boils. Be sure that the sauce is sufficiently seasoned before sending to table.

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