Part 134 (1/2)

_Time_,--10 minutes to boil, 5 minutes to simmer in the broth.

_Average cost_, 1d. per head.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from November to March.

TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.

1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of b.u.t.ter, 1 heaped tablespoonful of salt.

_Mode_.--Put the beans into cold water, and let them soak from 2 to 4 hours, according to their age; then put them into cold water, salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of b.u.t.ter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces.

_Time_.--After the water boils, from 2 to 2-1/2 hours.

_Average cost_, 4d. per quart.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in winter, when other vegetables are scarce.

_Note_.--Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.

HARICOTS AND LENTILS.--Although these vegetables are not much used in this country, yet in France, and other Catholic countries, from their peculiar const.i.tuent properties, they form an excellent subst.i.tute for animal food during Lent and _maigre_ days. At the time of the prevalence of the Roman religion in this country, they were probably much more generally used than at present. As reformations are often carried beyond necessity, possibly lentils may have fallen into disuse, as an article of diet amongst Protestants, for fear the use of them might be considered a sign of popery.

HARICOTS BLANCS A LA MAITRE D'HOTEL.

1120. INGREDIENTS.--1 quart of white haricot beans, 1/4 lb. of fresh b.u.t.ter, 1 tablespoonful of minced parsley, pepper and salt to taste, the juice of 1/2 lemon.

[Ill.u.s.tration: HARICOT BEANS.]

_Mode_.--Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the preceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very thoroughly done; drain them well; then add to them the b.u.t.ter, minced parsley, and a seasoning of pepper and salt. Keep moving the stewpan over the fire without using a spoon, as this would break the beans; and, when the various ingredients are well mixed with them, squeeze in the lemon-juice, and serve very hot.

_Time_.--From 2 to 2-1/2 hours to boil the beans.

_Average cost_, 4d. per quart.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in winter.

HARICOT BEANS.--This is the _haricot blanc_ of the French, and is a native of India. It ripens readily, in dry summers, in most parts of Britain, but its culture has. .h.i.therto been confined to gardens in England; but in Germany and Switzerland it is grown in fields. It is usually harvested by pulling up the plants, which, being dried, are stacked and thrashed. The haulm is both of little bulk and little use, but the seed is used in making the esteemed French dish called haricot, with which it were well if the working cla.s.ses of this country were acquainted. There is, perhaps, no other vegetable dish so cheap and easily cooked, and, at the same time, so agreeable and nouris.h.i.+ng. The beans are boiled, and then mixed with a little fat or salt b.u.t.ter, and a little milk or water and flour. From 3,840 parts of kidney-bean Einholff obtained 1,805 parts of matter a.n.a.logous to starch, 351 of vegeto-animal matter, and 799 parts of mucilage.

HARICOT BEANS AND MINCED ONIONS.

1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized onions, 1/4 pint of good brown gravy, pepper and salt to taste, a little flour.

_Mode_.--Peel and mince the onions not too finely, and fry them in b.u.t.ter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot.