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.
HARICOTS BLANCS A LA MAITRE D'HOTEL.