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Kidney Beans, White, Fricasseed

Take one pint of either fresh or dry white kidney beans. Remove the skins; and in order to do this, the beans, if dry, must be soaked in water for ten or twelve hours, and afterwards boiled until tender, when the skins will slip off. If fresh, they must be put into scalding water for a minute, and the skins peeled off. Put the beans into a saucepan, add as much good veal stock as will cover them, with half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, the eighth part of a nutmeg, grated, a large bunch of parsley, a small one of thyme, and a piece of fresh butter, rolled in flour. Simmer gently for fifteen minutes; then take out the herbs, and put into the sauce a glass of sherry. Let it boil, then draw it from the fire a minute to cool, and stir into it the yolks of two eggs, mixed with half a cupful of thick cream, and the strained juice of half a lemon. Serve on a hot dish, and garnish with French beans, pickled. Time, half an hour to stew the beans after the skins have been taken off. Probable cost, 2d. or 3d. per pint. Sufficient for three or four persons.