VEGETABLE STEAKS
Half a pound of red haricot beans, 2 ozs. butter, 3 ozs. minced onion, 2 large tomatoes (sliced), 1 small stick of celery, seasoning, ¹⁄₂ pint brown vegetable stock, 1¹⁄₂ eggs.
Method.—Soak the beans over-night, boil them until tender, then remove their skins and put them into an earthenware casserole with the butter, onion, tomatoes, and celery, and fry for six minutes, stirring well; season with salt, pepper, and a dust of mixed spice, and pour in the stock. Cover the beans closely with greased paper before putting on the lid of the casserole, and let them cook in a moderate oven for about two hours, or until they are reduced to a soft mass and the stock is all absorbed. Pass the beans and vegetables through a wire sieve; add the yolk of egg to the purée, mixing it thoroughly; put it aside to get cold, and then form on a floured board into six little steaks; brush them over with beaten egg, dredge a little flour over them, and fry until nicely browned in boiling fat; serve with celery fritters in the middle and ribbon potatoes round the dish.