150 MORE POT-POURRI 



Green and White Haricot Beans. Soak in cold 

 water for twelve or even twenty-four hours, then put 

 them into boiling water with a little salt and two minced 

 shallots. Cook till tender, but not mashed. They will 

 take from two to two and a half hours, and must be 

 watched. A bunch of herbs and a bacon bone, or a 

 little raw bacon, greatly improve the flavour, but can 

 easily be omitted. Before dishing up, toss them in a little 

 butter and serve very hot. Thin English melted butter 

 with chopped parsley can be used as a change. 



It is worth while to know that with all hard vegetables 

 peas, beans, lentils, etc. if they have not been soaked 

 the day before, the way to boil them slowly is to add 

 every now and then a tablespoonful of cold water. The 

 same thing applies to dried fruit. 



To Roast a Fine Large Volaille (Chicken or Capon 

 or Young Turkey). Take some very fat bacon or a good 

 tablespoonful of good grease (clarified fat of beef or pork 

 kidney, half and half). Dissolve it in a very deep 

 copper stewpan and let it get hot, but not very hot. Put 

 the chicken into it, having previously well trussed it ; 

 chop up the liver and gizzard with some unsmoked raw 

 bacon, and insert this in the bird. Put the lid on, and let 

 it braise gently on top of the hot-plate by a slow fire. The 

 chicken ought to produce enough moisture by itself to pre- 

 vent it from roasting too fast. Should this be deficient add 

 a very little stock. After from thirty to forty minutes turn 

 the fowl over, with the breast to the bottom of the pot, so 

 that it gets a little coloured in its turn. The largest fowl 

 takes an hour and a quarter. When done, remove it on to 

 a dish. Add a little stock to the brown glaze that adheres 

 to the stewpan, having previously removed the grease 

 with a spoon. Pour it round the fowl or into a sauce- 

 boat and serve with the fowl. 



An excellent way of making a next-day dish out of 



