No. 45 Haricot Bean Stew
½ pint soaked haricot beans.
2 carrots.
2 turnips.
2 onions.
½ ounce butter.
1 pint water.
½ pint
½ 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.