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3087.—BEANS, CURRIED. (Fr.—Haricots Blancs en Kari.)

Ingredients.—½ a pint of haricot beans, ½ a carrot, 1 apple, 1 onion, a tablespoonful of oil or butter, 1 dessertspoonful of flour and curry powder mixed, ¼ of a pint of water, rice.

Method.—Cook the beans in a slow oven with water until they are soft, and grate or chop the vegetables very fine. Heat up the oil, add the vegetables, fry for 5 minutes, put in the flour and curry, and lastly the water or an equal quantity of the liquor in which the beans were boiled. Boil and thicken the stew, add the beans, make thoroughly hot, and serve with a border of boiled rice. Or, press the rice into a mould or into teacups, turn them into the middle of the dish, and pour the beans round.

Time.—1 hour. Average Cost, 4d. or 5d. Sufficient for 2 or 3 persons.

Note.—Peas and lentils may be cooked in the same way, or indeed any kind of vegetable.

3088.—BEAN CROQUETTES. (Fr.—Croquettes de Haricots blancs.)

Ingredients.—Boiled beans, breadcrumbs, salt and pepper, onion, egg, oil to fry.

Method.—Take some boiled haricot beans—any that are left over from a dish of the day before will do–mash them, add sufficient breadcrumbs to make them stiff enough to mould, a little fried chopped onion, pepper and salt. Shape them into balls or flat cakes, egg-and-breadcrumb them, and fry in hot oil. Serve with some sauce, or brown gravy poured round, and garnish with fried parsley. If peas are preferred, the ordinary split peas can be used; and if lentils, either the Egyptian or the German: the latter, though dearer, are better. Parsley and herbs, or lemon-rind, can be added if liked. The croquettes are best eaten hot.

Time.—Altogether, ½ an hour. Average Cost, 3d., exclusive of the beans. Allow 2 to each person.


Ingredients.—½ a pint of haricot beans, 2 ozs. of breadcrumbs, 2 ozs. of strong cheese grated; 2 ozs. of butter, cayenne, pepper and salt, nutmeg to taste.

Method.—Bake the beans in a slow oven, pound them in a mortar, adding gradually the other ingredients. Press the mixture into pots, and run a little butter over the top, if it is to keep many days. Potted beans make very good sandwiches with bread and butter. Store in a cool, dry place, as all kinds of beans quickly ferment.

Time.—1¼ hours. Average Cost, 6d. Sufficient for 3 or 4 pots.