Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, turning them only once while they are cooking. Cut some small thin slices of bacon, and roll it up; run a skewer through the little rolls and cook in a hot oven. Serve the grenadines round a pile of haricot beans with a roll of bacon between each. Prepare the haricot beans as follows: - Put a teacupful of large haricot beans, which have been soaked for at least twelve hours, into a saucepan containing plenty of cold water; when the water boils add an onion, a few pieces of celery and two cloves tied together in a piece of muslin; draw the pan to the side of the stove and let the beans simmer gently for about three and a half hours, adding more water from time to time if necessary; it is advisable not to add any salt until the beans are cooked as they are less liable to burst. When the beans are done, drain them on a cloth and after arranging them on a dish, cover them with parsley sauce.