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Haricot Beans, To Boil
From Cassell's dictionary of cookery, 1892
Serves 4
Time: an hour and a half to boil. Sufficient for two or three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 704. The excerpt below is the record exactly as published.
Haricot Beans, To Boil.— Wash and pick the beans, and soak them in cold water over-night. Drain them, and put them into a saucepan with plenty of cold water, add a pinch of salt, and let them simmer gently until tender. Pour the water from them, let them stand by the fire, shaking them once or twice to assist their drying, then add a small piece of butter, and a Little pepper and salt, and serve as hot as possible. Time, two hours to boil. Probable cost, 2d. or 3d. per pint. Suf- cient, one pint for tlirce or four pefsons. Haricot Beans, To Boil (a la Maitre d'Hotel). — When hfiricot beans can be obtained fresh, they should be cooked as follows : — Put two quarts of water into a stewpan, with half a tea- spoonful of salt. When boiling, throw into it one pint of freshly-shelled beans, and let them simmer gently until soft. Drain them, and put them into a saucepan with an ounce of fresh butter, a httle pepper and salt, a dessert-spoonful of scalded and chopped parsley, and a table- spoonful of lemon-jui
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