Beef and Haricot Beans

Ingredients

• a pint of the large white sort
• an ounce of Australian fat
• one ounce of butter
• the meat as in No. 56

Method

1. 1

   Shell beans and soak overnight.

2. 2

   Boil in water with fat until tender (about three hours).

3. 3

   Rub through a sieve until thick, season, add butter, and return to the stewpan.

4. 4

   Stir until hot and serve around the beef.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1993. The excerpt below is the record exactly as published.

Beef and Hakicot Beans. Prepare the meat as in Xo. 56 ; prepare the beans as follows : — Shell a pint of the large white sort (they should lie in water all night) , put them in sufficient water to cover them -nath an ounce of Australian fat. Let them boil tiU quite tender (they will take three hours) ; rub through a wire sieve — they should be very thick — season nicelj', add one ounce of butter

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