TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.
1119. INGREDIENTS.—1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt.
Mode.—Put the beans into cold water, and let them soak from 2 to 4 hours, according to their age; then put them into cold water, salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces.
Time.—After the water boils, from 2 to 2-1/2 hours.
Average cost, 4d. per quart.
Sufficient for 4 or 5 persons.
Seasonable in winter, when other vegetables are scarce.
Note.—Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.
HARICOTS AND LENTILS.—Although these vegetables are not much used in this country, yet in France, and other Catholic countries, from their peculiar constituent properties, they form an excellent substitute for animal food during Lent and maigre days. At the time of the prevalence of the Roman religion in this country, they were probably much more generally used than at present. As reformations are often carried beyond necessity, possibly lentils may have fallen into disuse, as an article of diet amongst Protestants, for fear the use of them might be considered a sign of popery.