Haricot Breakfast Dish

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Soak the haricot beans for twelve hours.
  2. Strain the beans and pick out any brown ones.
  3. Turn the beans into a saucepan three parts full of boiling water.
  4. Add salt and a little pinch of soda to the water.
  5. Boil gently for two hours, or until quite soft but whole.
  6. Strain the beans and put them into a stone jar.
  7. Cover the beans with good beef stock.
  8. Add the bacon rashers, onion, and tomato sauce.
  9. Leave in the oven all night.
  10. Make the dish hot in the morning before serving.
Original Text
Haricot Breakfast Dish Put to soak for twelve hours a pint of small haricot beans. Strain them and pick out the brown ones which are not needed. Turn them into a saucepan three parts full of boiling water with salt and a little pinch of soda. Boil gently for two hours, or until quite soft but whole; strain and put into a stone jar. Cover them with good beef stock. Add three cut rashers of bacon, fat and lean together, with one slice of very finely chopped onion and some tomato sauce (made after the recipe given with skinned tomatoes). Leave in the oven all night and make it hot in the morning before serving.
Notes
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