onions, 1/4 pint of good brown gravy, pepper and salt to taste, a little
flour.
_Mode_.--Peel and mince the onions not too finely, and fry them in
butter of a light brown colour; dredge over them a little flour, and add
the gravy and a seasoning of pepper and salt. Have ready a pint of
haricot beans well boiled and drained; put them with the onions and
gravy, mix all well together, and serve very hot.
_Time_.--From 2 to 2-1/2 hours to boil the beans; 5 minutes to fry the
onions.
_Average cost_, 4d. per quart.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ in winter.
HORSERADISH.