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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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  • 1 lb. (½ k.) dried haricot beans or butter beans
  • 1 onion<


Soak the dried beans in cold water overnight, then cook them in any good stock made up with water to 3 pints, together with the onion studded with the cloves, the carrot, bacon or ham bone, herbs and seasoning. When tender (2–3 hours) sieve without draining and dilute the puree with the milk. Season again to taste with salt and plenty of pepper. Add a nut of butter at the last moment, and garni