Haricot Beans
Salted water (for cooking beans)

For sauce
Three onions, cut into small pieces
Pepper
Grated nutmeg
Minced anchovies, passed through a sieve
Some broth
Juice of a lemon

"Cook the beans in an earthen pot in salted water, and let them drain. Meanwhile cut three onions into small pieces, stew them m an earthen pan until they are browned, then add

the beans, with pepper, grated nutmeg, minced anchovies passed through a sieve, and some broth. Fry all together, and when the beans have absorbed all the liquid, squeeze the juice of a lemon over them and serve hot at once."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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