No. 165 Haricot Bean Sauce
1 pint soaked haricot beans.
1½ pints water.
1 onion.
½ ounce each flour and butter.
¾ teaspoon salt.
½ teaspoon mixed herbs.
1 inch cinnamon.
1 dozen peppercorns.
Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.