1 pint soaked haricot beans. 1 carrot.
1/2 pint liquor. 1 ounce butter.
1 teaspoon salt.
1 quart water.
Slice the carrot, turnip and onions, boil them with the beans one and a half hours, add salt and boil half an hour, strain, turn the beans and vegetables on to a large plate and place on one side to cool. Dissolve the butter in a frying pan, and fry the beans and vegetables until slightly browned; turn into a pie dish, pour over the liquor which was strained off, place in the mashed potatoes, and lastly cover with the egg and bread crumbs well mixed. The white and yolk should be beaten separately. Bake in a rather hot oven until a nice brown.
4 or 6 potatoes, according to size. Cooked haricot beans. 1 onion.
About one tablespoon of chopped mint or parsley. Puff or short paste.
Parboil the potatoes, slice and lay them in a pie-dish with the onion sliced, as many beans as are liked, and a few tablespoons of the liquor. Sprinkle over the parsley or mint, cover with paste, and bake.
1/2 peck green peas. 1 cabbage lettuce. 1 onion.
1 tablespoon chopped mint. 1/2 teaspoon salt. Puff or short paste.
Shell the peas, and boil them in a little water with the salt and onion sliced. Well wash the lettuce, shred it, place in a pie-dish, and when the peas are done, add them, including the liquor in which they have been boiled (if there be more liquor than the pie-dish will conveniently hold, it should be added after the pie is cooked). Sprinkle the mint over the top, cover with paste in the usual way, brush over with the beaten egg, and bake in a rather hot oven for about three-quarters of an hour.