Haricots are excellent when sent up straight from the fire with an ounce of butter melting over them, and the beans themselves covered with minced parsley and well dusted with black pepper and salt. A little grated cheese can be added. French cooks make a good dish of French Beans and dried Haricots cooked separately, drained, mixed together with an ounce or so of butter, minced parsley, salt and pepper, tossed in the saute-pan, and served very hot. A Basque recipe for White Haricots is to add to them, after cooking and draining, the flesh of two or three sardines pounded up with butter, a drop of garlic, and chopped shallot. Season with salt, pepper, and one or two sliced gherkins, sauter well and turn out into a very hot dish. Put the stewpan back on the fire, add a cupful of eau de cuisson and a teaspoonful of vinegar, boil it up, and pour over the Haricots. Haricots are much improved in flavour if a two-ounce onion, two ounces of carrot, and half an ounce of celery can be cooked with them. A puree of Haricots may be mixed with a smooth puree of onion, either white or brown. Or small pieces of fried bacon may be scattered among the stewed Haricots. “Wyvern’s” Haricot Beans. — Soak a pint of Haricots✪ Haricots with Butter for twelve hours, drain, and put them into a stewpan with a thick slice of lean bacon, a four-ounce onion cut into quarters, half an ounce of celery, one of carrot sliced, and a teaspoonful of dried herbs tied up in muslin. Season with a quarter of an ounce of salt, and half that quantity of pepper. Cover with 328 BEANS three pints of lukewarm water, bring once to the boil, and simmer gently till the beans are tender but not broken. Now turn the Haricots out on a sieve till wanted. Strain off the water into a bowl, and pick out the vegetables and muslin bag. Make a roux in a stewpan with an ounce of butter and of flour, stir in by degrees a pint of the water in which the beans were boiled ; boil, skim, and add two tablespoonfuls of grated cheese and a gill of tomato puree. Pass all through a hair sieve. Arrange the beans on a fire-proof dish, moisten -with the sauce, dot a few bits of butter over the surface, dust over with grated cheese, and heat thoroughly in the oven. This dish is excellent, and most nourishing. Excellent Dried Green Peas are now imported from Italy, and sold under the name of Piselli Verdi. They can be procured at any first-rate Italian warehouse, such as Messrs. De Castro, 66 Piccadilly. They are not so nourishing as Haricot Beans, but they are particularly good as soup, or as a puree, or cooked in any of the ways recommended for Haricots. They require a little Spinach colouring, and the addition of a little mint. These dried Peas are infinitely more palatable than the sort generally sold for feeding pigeons, making pea-soup on board ship, or for the dry pease-pudding served with pork. Lentils can be cooked like Haricots, but they have little flavour. BEETROOT.

AI-modernized reading of the original text

Haricots are excellent when sent up straight from the fire with an ounce of butter melting over them, and the beans themselves covered with minced parsley and well dusted with black pepper and salt. A little grated cheese can be added. French cooks make a good dish of French Beans and dried Haricots cooked separately, drained, mixed together with an ounce or so of butter, minced parsley, salt and pepper, tossed in the saute-pan, and served very hot. A Basque recipe for White Haricots is to add to them, after cooking and draining, the flesh of two or three sardines pounded up with butter, a drop of garlic, and chopped shallot. Season with salt, pepper, and one or two sliced gherkins, sauter well and turn out into a very hot dish. Put the stewpan back on the fire, add a cupful of eau de cuisson and a teaspoonful of vinegar, boil it up, and pour over the Haricots. Haricots are much improved in flavour if a two-ounce onion, two ounces of carrot, and half an ounce of celery can be cooked with them. A puree of Haricots may be mixed with a smooth puree of onion, either white or brown. Or small pieces of fried bacon may be scattered among the stewed Haricots. “Wyvern’s” Haricot Beans. — Soak a pint of Haricots for twelve hours, drain, and put them into a stewpan with a thick slice of lean bacon, a four-ounce onion cut into quarters, half an ounce of celery, one of carrot sliced, and a teaspoonful of dried herbs tied up in muslin. Season with a quarter of an ounce of salt, and half that quantity of pepper. Cover with three pints of lukewarm water, bring once to the boil, and simmer gently till the beans are tender but not broken. Now turn the Haricots out on a sieve till wanted. Strain off the water into a bowl, and pick out the vegetables and muslin bag. Make a roux in a stewpan with an ounce of butter and of flour, stir in by degrees a pint of the water in which the beans were boiled ; boil, skim, and add two tablespoonfuls of grated cheese and a gill of tomato puree. Pass all through a hair sieve. Arrange the beans on a fire-proof dish, moisten -with the sauce, dot a few bits of butter over the surface, dust over with grated cheese, and heat thoroughly in the oven. This dish is excellent, and most nourishing. Excellent Dried Green Peas are now imported from Italy, and sold under the name of Piselli Verdi. They can be procured at any first-rate Italian warehouse, such as Messrs. De Castro, 66 Piccadilly. They are not so nourishing as Haricot Beans, but they are particularly good as soup, or as a puree, or cooked in any of the ways recommended for Haricots. They require a little Spinach colouring, and the addition of a little mint. These dried Peas are infinitely more palatable than the sort generally sold for feeding pigeons, making pea-soup on board ship, or for the dry pease-pudding served with pork. Lentils can be cooked like Haricots, but they have little flavour. BEETROOT.

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Haricots with ButterWyvern’s Haricot Beans

Mrs. Roundell's Practical cookery book