BUTTER BEANS MOULDED
Eight ounces of butter (or haricot) beans, 1 small onion, 1 turnip, 1 carrot, chopped parsley, 2 ozs. butter, 1 egg.
Eight ounces of butter (or haricot) beans, 1 small onion, 1 turnip, 1 carrot, chopped parsley, 2 ozs. butter, 1 egg.
Method.—Soak the beans for at least twelve hours in cold water, then boil them until tender with the vegetables and, after draining them thoroughly,pass them together through a wire sieve into a basin. Season with salt, pepper, and nutmeg, add rather less than two ounces of butter and an egg, and beat the mixture for a few minutes, then press it into a buttered mould; tie a piece of greased paper over the top and stand it in the oven in a pan of boiling water and let it cook for three quarters of an hour. Leave the mould on the kitchen table for a few moments on taking it from the oven, then turn the contents on to a hot dish; scatter the chopped parsley over the top and serve with a dish of baked tomatoes filled with herb stuffing. Beans prepared in the same way may be made into rissoles and fried in boiling fat; in this case they should be served with tomato sauce.