Haricots in Gravy
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Can also be served with gravy from roast mutton.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 226. The excerpt below is the record exactly as published.
Haricots in Gravy. — Soak a pint of Haricots as above, then stew them slowly for two hours in broth, and serve with a clear gravy. Or lay a pint of well soaked and boiled Haricots in the gravy of a leg or a shoulder of roast mutton. In this case Sir HARICOTS IN GRAVY 327 Henry Thompson says that with a good supply of the gravy from the joint, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.