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Haricot Beans, with Onions

Wash a pint of beans in two or three waters (pick out any discoloured ones that there may be) and leave them to soak in plenty of cold water until the next day. Drain them, and boil them in fresh water until they are tender but unbroken. Drain them once more, and put them on a dish in the oven to keep warm. Take three ounces of onions, which have been three-parts boiled, chop them small, and fry in two ounces of butter, and whilst frying, mix with them the boiled beans. Stir them about with a fork, and moisten with a quarter of a pint of good brown gravy rather highly seasoned. This is an excellent accompaniment to roast meat. Time, an hour and a half to boil the beans. Probable cost, 4d. per quart. Sufficient for four or five persons.