Dried Haricot Beans, Lentils, &c.

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

DRIED HARICOT BEANS red and while, lentils, &c. ↝ Beans, cannellini, dry [Legumes and Legume Products]
lentils ↝ Lentils, raw [Legumes and Legume Products]

for serving

a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsely ↝ Parsley, raw [Not included in a food category]
a dust of freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

optional additions

Bacon, cut into dice and fried ↝ Beef, bacon, cooked [Bacon]
brown soubise sauce

Instructions (9)

Soak beans for at least twelve hours.
Place beans in cold water with a little salt.
Gradually boil the beans.
When boiling-point has been attained, draw the vessel to the side of the fire.
Simmer until the beans are soft.
Serve with a pat of butter melting among them with chopped parsley, a dust of freshly ground black pepper, and salt.
Bacon, cut into dice and fried, may be introduced with them.
Alternatively, serve à la Milanàise, à la poulette, à la maître d'hôtel, or with brown sauce.
When served with a leg of mutton, and moistened with brown soubise sauce, you have gigot à la Bretonne.

Original Text

DRIED HARICOT BEANS red and while, lentils, &c., if properly cooked make good garnishes for certain dishes, while in ordinary domestic cookery they are valuable, for they are very nutritious and wholesome. They should be soaked for at least twelve hours, and then be placed in cold water with a little salt, and gradually boiled. When boiling-point has been attained, the vessel should be drawn to the side of the fire, and its contents simmered till they are soft. They should be served with a pat of butter melting among them with chopped parsely, a dust of freshly ground black pepper, and salt. Bacon, cut into dice and fried, may be introduced with them or they may be served à la Milanàise, à la poulette, à la maître d'hôtel, or with brown sauce. When served with a leg of mutton, and moistened with brown soubise sauce you have gigot à la Bretonne.

Notes

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