Haricot Beans, To Stew

Ingredients

• four pints of beans
• four ounces of bacon
• a quarter of a pint of brown gravy
• a finely-minced onion

Method

1. 1

   Soak and boil four pints of beans in the usual way.

2. 2

   Drain and dry them.

3. 3

   Cut four ounces of bacon into dice, pour boiling water on it for seven or eight minutes, then put it into a stewpan.

4. 4

   Shake the pan over the fire until the bacon is lightly browned, pour over it a quarter of a pint of brown gravy thickened with flour, and a finely-minced onion.

5. 5

   Season with pepper and salt, and simmer for a quarter of an hour.

6. 6

   Add the beans, let them stew for a quarter of an hour longer, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 705. The excerpt below is the record exactly as published.

Haric9t Beans, To Stew.— Soak and boil four pints of beans in the usual way. Drain and dry them. Cut four ounces of bacon into dice, pour some boiling water on it for seven or eight minutes, then put it into a stewpan. Shake the pan over the fire till the bacon is lightly browned, pour over it a quarter of a pint of brown gravy, thickened with flour, and a finely-minced onion

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