Haricot Beans
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Soak the haricots over night, if possible;
- if not, at least for two or three hours.
- Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours.
- Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce.
- Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air.
- They are very nice eaten alone or served with meat.
- They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour.
- Serve in the gravy with roast mutton.