Cassell's dictionary of cookery

Beans, French, To Stew.— This is an excellent accompaniment to venison, veal, or any other cutlets. The beans should be cut, boiled. and drained according to recipe given for boiled beans. Then take a rich brown gravy, well flavoured with pepper and salt, put it into a stewpan, and when hot add the beans and simmer over a slow fire. Shake the pan to prevent them from burning, and serve in fifteen minutes. The cutlets may be put in the centre, or they may be served on the beans and gravy. Probable cost, 2d. to 4d. per pound. Beans, French, with Gravy.— Dissolve four ounces of butter in a pan, and stir into it three ounces of flour till it becomes brown and quite smooth. Mix a little gravy and season with salt, pepper, and nutmeg. Take any quantity of this; souse and sirnxmer the beans, previously boiled, for twenty minutes. Probable cost, 2d. to 4d. per pound. Allow one quart for six or seven persons. Beans, Haricot (a la Bretonne). — Put some butter into a stewpan with chopped onion and a little flour. Brown, but do not blacken the butter ; pour in a little broth, or water. Stir till it is slightly thick, and season with salt and pepper. Put in the haricots already cooked and boiled ; simmer them about twenty minutes in the broth and serve hot. Probable cost, 4d. to 6d. per quart. Allow one quart for six or seven persons. Beans, Haricot, Dried.— Soak the beans for twelve hours in soft water. Put them, when drained, into a saucepan of cold water without salt, and when half cooked change the water and replace it with warm water and a little salt. When done remove the lid to allow the beans to dry. Time to boil, about two hours. Probable cost, 4d. to 6d. per quart. Allow one quart for six or seven persons. Beans, Haricot, Dried (another way). — Soak one quart of haricot beans for two hours in cold water. Pour off the soaking water; put them into two quarts of water with a large table-spoonful of salt. Let them simmer until soft and mealy, then drain. Put them back into the saucepan with two ounces of butter, and seasoning of pepper and salt. Shake them until the butter is well melted and the beans hot through, and serve I quickly. Time, from two to two and a half hours. Probable cost, 4d. to 6d. per quart. Sufficient for six or seven persons. Beans, Haricot, Plain Boiled. — Sprinkle over one quart of haricot beans, previously boiled, two table-spoonfuls of chopped parsley, and put them with two ounces of butter into a stewpan. Let them get thoroughly heated ; shake the pan, and in about fifteen minutes serve in a hot vegetable dish. Probable cost, 4d. to 6d. per quart. Sufficient for six or seven persons. Bechamel, Maigre. — Lse milk and water instead of the stock made with animal juices. Blend one ounce of flour with one ounce of butter. Simmer for twenty minutes the following ingredients in one pint of milk v/ith half the quantity of water and a little salt : two or three small mushrooms, a few sprigs of parsley, two onions, and a blade of mace. When it has EEC (48) BEE