Australian Haricot Beef

Ingredients

• a pint of haricot beans
• two quarts of water
• a lump of butter
• a table-spoonful of ground rice
• a breakfast-cupful of good stock
• one scraped carrot
• one turnip chopped small
• one table-spoonful of Harvey's sauce
• a -wane-glassful of port wine
• a little pepper and salt
• one pound of nice square pieces of Australian beef

Method

1. 1

   Soak the haricot beans overnight.

2. 2

   Drain and boil them in water for a couple of hours.

3. 3

   Dry them by the fire.

4. 4

   Fry onions in butter until browned, then add ground rice, stock, carrot, turnip, Harvey's sauce, port wine, and seasoning.

5. 5

   Simmer for half an hour.

6. 6

   Dredge beef with flour and add to gravy for a few minutes.

7. 7

   Serve with beans around the dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 187. The excerpt below is the record exactly as published.

Australian Haricot Beef. — Put a pint of haricot beans into sufficient cold water to cover them, and let them soak until the next day. Drain them, and boil them in two quarts of water for a couple of hours; then poui- the water from them, and place them by the side of the fire, with the lid of the saucepan off, to dry. Shake in with them a lump of butter, and a little pepper and salt. Put a piece of butter the size of an egg into a sauce- pan, let it melt, then fry in it two onions thinly sliced until nicely and lightly browned. Work in very smootlily a table- spoonful of ground rice, a breakfast-cupful of good stock, one scraped carrot, one tui-nip chopped small, one table-spoonful of Harvey's sauce, a -wane- glassful of port wine, and a little pepper and salt. Let all simmer gently for half an horn-. Take one pound of nice square pieces of Australian beef

Cook this with the app: pantry check, scaling, and the assistant.