There is an unlimited variety of these to be had. Any of the savoury
mixtures given in previous recipes for stews, sausages, &c., will do, but if
to be kept for any length of time, it must be well seasoned, the different
ingredients thoroughly blended or pounded together, and the mixture pressed
into small jars or glasses with clarified butter or pure vegetable fat
poured over. A little lemon juice and grated lemon rind will give a piquant
relish to most of these potted "meats."
Haricot Paste.
This is very good, and is a handy way of using up cold haricots, butter
beans, &c. Drain away any sauce, or add as much finely mashed potato or
cold boiled rice as will absorb it. Add seasoning to taste--mace, made
mustard, ketchup, "Extract," &c. Mix thoroughly and pass through a sieve to
remove skins, stringy portions, &c. Some tomato is always an improvement,
and if none has been cooked with the beans, put some in saucepan with a
little butter and cook for 10 minutes. Add the haricots, &c., blend
together over the fire, and pass through sieve while hot.