Wyvern’s Haricot Beans

Ingredients

• a pint of Haricots
• a thick slice of lean bacon
• a four-ounce onion
• half an ounce of celery
• one ounce of carrot
• a teaspoonful of dried herbs
• a quarter of an ounce of salt
• half that quantity of pepper
• three pints of lukewarm water

Method

1. 1

   Soak the Haricots for twelve hours, then drain.

2. 2

   In a stewpan, combine with bacon, onion, celery, carrot, herbs, salt, and pepper.

3. 3

   Cover with water, bring to a boil, and simmer until tender.

4. 4

   Strain and reserve the water.

5. 5

   Make a roux with butter and flour, stir in the reserved water, boil, skim, and add cheese and tomato puree.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 227. The excerpt below is the record exactly as published.

wo ounces of carrot, and half an ounce of celery can be cooked with them. A puree of Haricots may be mixed with a smooth puree of onion, either white or brown. Or small pieces of fried bacon may be scattered among the stewed Haricots. “Wyvern’s” Haricot Beans. — Soak a pint of Haricots for twelve hours, drain, and put them into a stewpan with a thick slice of lean bacon, a four-ounce onion cut into quarters, half an ounce of celery, one of carrot sliced, and a teaspoonful of dried herbs tied up in muslin. Season with a quarter of an ounce of salt, and half that quantity of pepper. Cover with 328 BEANS three pints of lukewarm water

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