New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell.

  • Bowdich, E. W., Mrs.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    beans, the onion cut up, and the water, and boil for two hours ; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added fi ve minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes, which should have been previously stewed (see No. 155), and serve. No. 45.—Haricot Bean Stew. 1 pint soaked haricot beans. 2 carrots. 2 turnips. 2 onions. \ ounce butter. 1 pint water. i teaspoon salt. 1 dozen peppercorns tied in muslin. 1 tablespoon soaked or crushed tapioca. Boil the beans in the water with the butter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens. No. 46.—Haricot Bean Ragout. 1 pint soaked haricots. 1 quart water. 2 carrots. 2 turnips. 2 onions. 1 teaspoon salt. 2 ounces butter. 1 tablespoon flour. Boil the haricot beans until tender, adding salt a short time previously. Strain and spread the beans on a dish that they may dry. Slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. Slice the onions,