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Classic
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page 85
strain them. After bringing to a boil the second time stir in good fat and
before serving stir salt and a little vinegar through the beans. The beans
should not be too dry.
Or else cook the beans without either fat or vinegar, pour off the broth and
serve with pork or onion sauce, or else with butter and vinegar.
White beans are excellent when stewed with crab sauce. Serve with boiled ham,
roast beef or kettle-roast, fried liver, fried sausages, calf's head jelly.
85. Lentils. Prepare as directed for peas, parboil, drain and serv with an onion
sauce poured over them.
Or else, after parboiling, cook the lentils until tender with a small piece of
pork and a few onions and then stir a little flour and vinegar into the broth,
which should not be too scant.
Time of cooking, the same as for peas and beans.
86. Lentils in Mecklenburg Style. After the lentils have been well picked over
and washed they are cooked until tender. Then pour off all of the water and put
in a meat broth with chopped green leek and celery, cook for quite a while
longer and thicken with flour rubbed in plenty of fat.
Or else, after cooking the lentils for an hour, pour off the water and then cook
them in fresh water until quite tender. Then cut a piece of fat pork into slices
and fry in butter with plenty of onions until it commences to froth, lightly
brown in this according to quantity, 1, 2 or 3 spoonfuls of flour, stir with
meat broth to make a thick sauce add vinegar, salt and pepper, pour onto the
lentils and cook them until done.
87. Artichokes for Invalids. Prepare the artichokes, cut them into pieces and
cook in salted water until tender, pass through a sieve and mix with fresh
butter, grated wheat bread and a few yolks of eggs whipped with sweet cream. A
puree of cauliflowers can be made in the same manner for invalids.
88. Puree of white Beans for Convalescents. This should be served only when
permitted by the physician.
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