Gold and silver

(Recipe #47, pages 61 – 62)

Cut cleaned, well-washed carrots into small dice and cook until totally soft in boiling water with a small piece of smoked, well-marbled bacon or a smoked sausage along with some additional fat if needed, as well as the requisite salt. Half an hour before, add a few small potatoes. When the carrots are done, add white beans previously boiled very soft with fat, and some flour mixed thoroughly with vinegar and pepper. This dish must be boiled until it is very soft, not stiff but quite smooth and creamy, but it must not be cooked to rags.

Cooking time 2½ hours.

Translated by David Green.

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