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Beans, Haricot, with Tomato Sauce

Soak one pint of beans for twelve hours, then put them into a saucepan with enough water to cover, add one onion, a piece of celery, a carrot, a turnip, one ounce of butter, and pepper and salt to taste. Boil slowly until soft, then take out the vegetables, drain the beans quickly, pile them high on a dish, and pour over them some thick tomato sauce. Garnish round with croutons. Probable cost, 8d.