Haricot Mould Hot Recipe

2 tablespoons sago.

4 tablespoons cooked haricot beans.

1 pint stock.

1/2 ounce butter.

Seasoning to taste.



Place the butter and stock in a stewpan, and if the stock be not already

very highly flavoured, add seasonings, such as a slice of lemon, half a

dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if

curry powder be not liked, half a teaspoonful of mixed herbs, or half a

tablespoonful of Worcester sauce may be substituted. Boil altogether for

fifteen minutes, then strain, return to the stewpan, add sago and beans

and stir briskly until it becomes quite thick, turn into a greased

mould, stand the mould in a tin or plate containing a little water, and

bake for half an hour with a cover on. When set, allow it to cool

slightly before turning out, then serve with a border of spinach or

tasty greens (see No. 148); or it may be allowed to get quite cold, then

cut in slices, and fried.

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