Cassolette of Beans and Meat

Ingredients

• 6oz. of the fat of a goose
• one or two large onions
• two cloves
• lqt. of broth
• two sprigs of sweet herbs
• a chopped tomato
• a small sliced French saveloy
• a little breadcrumb
• finely-chopped parsley

Method

1. 1

   Fry the fat of the goose in a pan on moderate fire.

2. 2

   Add the beans and sliced French saveloy.

3. 3

   Chop the onions and fry them with chopped bacon and cloves.

4. 4

   Dust with flour and add hot broth.

5. 5

   Stir until boiling, then add sweet herbs and chopped tomato.

6. 6

   Boil the sauce quickly to reduce it, pour over the beans, and simmer in the oven until cooked.

7. 7

   Sprinkle with breadcrumb and parsley, and crisp the surface before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 188. The excerpt below is the record exactly as published.

6oz. of the fat of a goose, put the pan on a moderate fire, and fry them ; turn them, and when quite done put in the beans and a small sliced French saveloy. Take one or two large onions, chop them in slices, and put them into a stewpan with some chopped bacon and two cloves, and let them fry ; then dust over a little flour, and add lqt. of broth quite hot. Stir until it boils, and then put in two sprigs of sweet herbs and a chopped tomato, or a little tomato sauce ; boil the sauce quickly to reduce it, and then pour it over the beans. Put all together into an oven, and let the lot simmer until both meat and beans are cooked. Sprinkle over a little breadcrumb and finely-chopped parsley

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