Beans, French, To Stew

Ingredients

• one pound of beans
• a rich brown gravy
• pepper
• salt

Method

1. 1

   Cut, boil, and drain beans.

2. 2

   Simmer in gravy, shaking the pan to prevent burning.

3. 3

   Serve in 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 201. The excerpt below is the record exactly as published.

one pound of beans in the usual manner ; see that they are well drained from the water. Keep them hot, and when dry put them into a stewpan with two ounces ol" melted butter, half a tea-spoonful of chopijed parsley, a Uttle salt, and a tea-spoonful of lemon- juice. Shake the pan over a brisk fire, mb: well, and serve hot in eight minutes. Sufficient for two persohs. Beans, French (a la Proven^ale) . — Bro-wn, some slices of onion with oil instead of butter : make them of a light bro-wn, and add some French beans that have been prepared and boiled in the ordinary way, with chopped pars- ley, thyme, chives, and bay-leaf. As soon as the vegetables are done, remove them on to a dish : ]3ut a httle vinegar into the pan, boil up and thi'ow over the beans. If oil be dishked, fry the onions in butter, and add a gra-s^ instead of vinegar. The juice of a lemon is sometimes- preferred. Beans, French, Boiled.— Only the ends and stalks require to be tsiken ofl: when the beans are very young, and no mode of cooking can make very old ones eatable. Put them ac they are prepared into cold water. They are cut according to taste leng-thwise into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to theu- proper growth. Put them into a large saucepan of boiling water, some salt and a little soda, and keep boiling very fast until tender. Time, fifteen minutes if young ; twenty to twenty-five minutes if old. Proba'^lo cost, 2d. to 4(i. ]x;r pound. Beans, French (Haricots verts). — Boil and drain the beans in the usual way, and put. them into a stewpan with some butter thickened with flour. Add chopped parsley, thjTne, chives, &c., and a small cupful of stock ; season to taste with salt and pepper. Stew for some time, then thicken with two eggs well beaten up -ndth a little milk or cream, and serve quickly. A little lemon- juice may also be added. Time to BEA (47) BEG stew, ten minutes. ProLablo cost, from 2(1. to •Id. per pound. Beans, French, Omelet of. — Cut up two table-spoonfuls of French beans into small pieces, and stir them into four eggs wliich have been previously beaten ; next add two table- spoonfuls of grated Parmesan, or any other mild cheese, and pepper and salt to taste. When thorouglily mixed, put the whole into a delicately clean omelet-pan with two (dunces of butter, and fry a pale brown. Probable cost, 9d. Time, three to five minutes. Sufficient for three or four i^ersons. Beans, French, Pickled.— Beans are seldom piclded alone, but are classed under the head of mixed pickles. They may be put into a jar with gherkins, cauliilowers, radish-pods, capsicums, onions, &c. As they are gathei-ed young, the strings, a bit of the stalk, and the pointed ends are left on. Cover them with a strong brine of salt and water for two days, then wipe and put them into a jar. Boil one quart of ^'inegar with two ounces of peppercorns and half an ounce of mace ; pour it over hot, and when quite cold cover. The pickle will be the better if the vinegar bo re-boiled in twenty- four hom-s, and again thi'own boiling over it. Probable cost of vinegar and spice, Is. Beans, French, Pickled (another way). ^Thc beans should be gathered young. Place them in a strong brine of salt and water. When turning yellow, which will be in a day or two, remove them and wipe dry. Boil the vinegar ■svith a little mace, whole pepper, and ginger (two ounces of pepjDer and half an ounce each of ginger and mace to each quart of vinegar) ; pour this over the beans. A small bit of alum, or a tea-spoonful of carbonate of potash, will biing back their colour. Cover them to keep in the steam and re-boil the vinegar the next day; tlu'ow over hot as before. Cover, but do not tie down until quite cold. Probable cost. Is. Sd. per quart. Beans, French , Puddingof .— Slip ofE the outer shell fi'om French beans, either before or after they are boiled, and poirnd them in a mortar with pepper and salt to taste. Boil them in a buttered and well-floured cloth for half an hour. The cloth should be tied lightly to give them room to swell. This pudding loolcs better when put in a mould. Squeeze out all the v/ater from the cloth, return the contents, tie and place the pudding into any shape required, press it dovv-n and let it stand a few minutes. Put a hot dish over the mould and turn out. Average cost, 6d. per peck. Time, fifteen to twenty minutes to boil. Probable cost, 2d. to 4d. per pound. Sufficient for six or seven persons. Beans, French, Salad of.— Take cold beans which have been well di-ained from the water. Saturate them with vinegar, and let them lie in it for twenty minutes. Drain again, and add some oil, if liked, and a httle pepper and salt. Beans may be eaten with any salad sauce. Beans, French, To Stew.— This is an excellent accompaniment to venison, veal, or any other cutlets. The beans should be cut, boiled. and drained according to recipe given for boiled beans. Then take a rich brown gravy, well flavoui-ed with pepper and salt

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