These beans are cooked in water with the addition of a quarter its volume of red wine,
When the bacon is just cooked remove it, cut it into dice and place aside. By the time the beans are cooked the cooking liquor should be just sufficient to barely cover them. Thicken this with Beurre Manié and finish by adding the bacon which has been fried in butter until brown.
© 1903 All rights reserved. Published by Taylor and Francis.