Recipe: Sauce a la Petite Cuisiniere

  •  1 pint haricot beans.
  •  1 quart water.
  •  1 teaspoon salt.
  •  2 teaspoons lemon juice.
  •  ½ ounce brown flour.
  •  1 ounce butter.
  •  1 sprig parsley.

Boil the beans and parsley for two hours, add salt, strain, thicken with the flour and butter well mixed, stir until it boils, add lemon juice.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)