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Fricassee Of Beans

(Vaughan’s Vegetable Cook Book)







Steep one pint of haricot beans for a night in cold water, then remove

them, drain and put on the fire with two quarts of soft water. When

boiling allow the beans to simmer for another two hours. While they are

cooking thus, put on in another saucepan two ounces of butter, an ounce

of parsley (chopped) and the juice of one lemon, and when the butter has

quite melted throw in the beans and stir them round for a few minutes.

To be served with rice.











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