Beans à la Mikado

Ingredients

• 2 quarts string beans
• 1/2 tablespoonful salt
• 2 ounces butter
• 2 tablespoonfuls lemon juice
• 1/2 teaspoonful white pepper
• 1 tablespoonful chopped parsley
• 1/2 teaspoonful nutmeg
• 1 cup of lard
• 2 cups of flour
• 1 teaspoonful salt
• 1/2 cup cold water
• 12 fresh sausages

Method

1. 1

   String and wash the beans, cover with boiling water, add salt, and cook until done.

2. 2

   Drain and melt the butter, then mix with lemon juice, white pepper, parsley, and nutmeg.

3. 3

   Toss the beans in this mixture.

4. 4

   For the sausages, mix lard and flour, add salt and cold water to make a stiff paste, roll out, and wrap around the sausages.

5. 5

   Bake until golden and serve with the beans.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 325. The excerpt below is the record exactly as published.

s tablespoonful salt, cook till tender, which will take about 2 hours ; drain in a colander. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of milk, 1 even teaspoonful salt, and % teaspoonful white pepper, cook 3 minutes ; add the beans, stir for 5 minutes over the fire ; taste ; if necessary, add more salt ; add 1 tablespoonful fine-chopped pars- ley, and serve. String Beans^ Hanovarlan Style.— Boil 2 quarts of string beans as in foregoing recipe. Melt 1 tablespoonful nice drippings in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5 4M VBOBTABLEa minutes ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; then add Va pint of broth or water and 3 tablespoonf uls vinegar, cook 3 minutes. Drain the beans, add them to the sauce ; taste ; if neces- sary, add more salt ; and serve. String Beans k PAm^rleaine.— String and wash 2 quarts beans, cut them slantingly into pieces, place in saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender ; then drain in a colander, put in a hot dish. Melt 2 ounces butter in a saucepan and pour it over the beans, mix with 2 forks, and serve. String Beans^ Tiennoise.— Prepare and cook 2 quarts of beans as in foregoing recipe ; when done drain them in a colander. Melt 1 tablespoonf ul butter or beef fat in a saucepan, add 1 table- spoonful flour, stir and cook a few minutes ; add 1 pint of mutton or lamb broth, cook 3 minutes ; add the beans, stir and cook a few minutes ; season to taste with salt and pepper, then serve. String Beans^ Sauted. — Procure 1 quart very young fresh string beans, cut off the top and bottom, remove the strings from both sides, wash well in cold water, place in a saucepan, cover with boiling water, add Yg teaspoonful salt, and boil 30 minutes ; drain, and put them into cold water ; when thoroughly cold drain again, and dry on a towel ; melt 17^ ounce butter in a saucepan, add the beans, toss 10 minutes over the fire ; season to taste with salt, then serve. String Beans h la Grfime.— Prepare and boil 2 quarts of young string beans in salted water as in foregoing recipe ; return the beans to the saucepan, add 2 ounces butter, toss for a few min- utes over the fixe ; mix ly^ cup of cream with the yolks of 3 eggs, add them to the beans, stir until nearly boiling ; season to taste with salt, add 1 tablespoonful fine-chopped parsley, and serve. Beans with Pork and Tinegar.— String and wash 2 quarts string beans, cut them slantingly into pieces, boil in salted water as in foregoing recipe ; when done, drain in a colander, plaoe a sauce- yBGBTABLBa 487 pan with 2 onnces fine-cut larding pork oyer the fire, fry until it turns a straw-oolor ; then add 2 fine-chopped onions, cook 5 min- utes without browning ; add 1 tablespoonful flour, stir and cook 2 minutes ; add iVt cupful soup stock and Y, cupful white vinegar, season with Yt even teaspoonful pepper, 1 even teaspoonful sugar, boil 5 minutes ; add the beans, stir and cook a few minutes longer, then serve. In place of pork, 2 tablespoonf uls drippings or butter may be taken. Salted Beans. — String 1 or 2 bushels of young string beans, cut them slantingly into thin slices. Have ready a bag of nn- bleached muslin, made like a pillowcase ; mix the beans with salt, allowing 1 pint of salt for each bushel of beans ; pack the beans in the bag, tie the bag together, put it in a well-cleaned butter tub, lay a board over the bag, and a heavy stone on top the board ; pour over BufiQcient salt water (strong enough to float an egg) to cover the bag, and set the tub in a cool place. The beans will keep all winter, in perfect condition, providing they are kept under the salt water. Salted Beans^ Boiled.— Take the desired quantity of salted beans out of the bag, replace the board and stone ; wash the beans thoroughly several times in cold water, drain and place in a sauce- pan, cover with boiling water, cook 30 minutes ; then drain in a colander, rinse ofF with boiling water; return the beans to the saucepan, cover with fresh boiling water, and boil till done, which will take about 2 hours. Shortly before serving, drain the beans, put them in a hot dish, add a pieoe of butter, mix butter and beans together, then serve. Beans & la Mikado. — String and wash 2 quarts string beans, place in a saucepan, cover with boiling water, add Yt tablespoonful salt, and cook until done ; remove the beans, drain in a colander. Melt 2 ounces butter in a saucepan, then remove ; add 2 tablespoon- fuls lemon juice, Yt ^^^^ teaspoonful white pepper, 1 tablespoonful chopped parsley, and Ys teaspoonful nutmeg; mix all together; 488 VEGBTABLES. add the beans, toss them for a few minutes over the fire ; taste ; if necessary, add more salt Arrange the beans on a hot dish, pile them up high in the center, and garnish with sausages prepared as follows : Put 1 cup of lard and 2 cups of flour in a bowl, chop the lard in the flour fine with a knife, add 1 teaspoonf ul salt and Vt cup cold water ; mix with the same knife into a stiff paste, turn it on to a floured board, roll it out thin, and cut out from the paste 12 pieces 5 inches long and 4 inches wide, wash and wipe dry 12 fresh sausages. Mix 1 eyen teaspoonful salt with Y^ even teaspoonful pepper, sprinkle evenly over the sausages ; lay 1 sausage in the center of each piece of paste, fold the paste around, close the ends, lay in a shallow tin pan, brush over with beaten egg, and bake in a medium- hot oven to a fine golden color ; then lay them around the beans and serve with the following sauce : Boil 1 egg 12 minutes, remove the shell, lay it in cold water ; when cold wipe dry and grate on a grater. Melt 1 ounce butter in a cup, add it gradually to the egg, stirring constantly ; season with 1 even teaspoonful salt, Y^ even tea- spoonful white pepper, 1 tablespoonf ul fine-chopped white onion or shallot, 1 tablespoonful lemon juice,

Cook this with the app: pantry check, scaling, and the assistant.