802. Haricot Beans

Two handfuls of the white beans, lay in boiling water until the skins come off, put them in cold water as you do them, then take them out, and put them into a stewpan with some good stock, boil them until nearly to a glaze, then add some good brown sauce to them, shaking them about; season with sugar, salt, and pepper.

803. Haricot Roots

Pare three turnips, and scrape two or three good coloured carrots, about two dozen button onions, a head of celery; cut out with a scoop cutter sufficient carrots and turnips to pair the button onions; lay them for a few minutes in boiling water, keep all your roots in water until all is done,, cut your celery to correspond as to size with the other roots; when done blanch them, then strain them off, return them into the stewpan, and put to them some good brown stock, boil them until reduced to nearly a glaze, then add some brown sauce to them, sugar, pepper, and salt, do not stir with a spoon to smash the roots which should be quite perfect.

804. White Haricot Beans

Take a pint, soak them in water for three or four hours, then boil them slowly until they are tender, strain them dry, pour to them a pint of white sauce, melt two ounces of butter, and with a shalot very finely minced, add them to the haricots, season with salt and pepper, send it to table hot. It should accompany roast mutton.

805. Haricots A La Franchise

Put the haricots into a saucepan with cold water, add a small piece of butter, let them heat gradually; if they approach boiling stay them with cold water. When the beans are soft drain them, boil a few onions and put them with the beans in a saucepan with a bit of butter and a quarter of a pint of good gravy, season with salt and pepper, toss them and serve. If they seem dry add a little butter to them.

806. White Haricot Beans. - Spanish Receipt

Take a pint of beans, pour a quart of boiling water upon them and let them remain in soak until the next day; cut a lettuce in four pieces and put it with the beans in some fresh hot water, throw in a small faggot of parsley, and a slice of ham, boil them until the whole are tender.

Chop up some onions, with a clove of garlic, fry them and then put them into a stewpan, put the beans to them, with a well beaten . egg and some spice, neat them and send them to table.