Beans, French, with Gravy

Ingredients

• four ounces of butter
• three ounces of flour
• season with salt
• season with pepper
• season with nutmeg
• a little gravy
• any quantity of beans

Method

1. 1

   Dissolve the butter in a pan, stir in the flour until brown and smooth.

2. 2

   Mix in a little gravy and season.

3. 3

   Souse and simmer the previously boiled beans for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 203. The excerpt below is the record exactly as published.

Beans, French, with Gravy.— Dis- solve four ounces of butter in a pan, and stir into it three ounces of flour till it becomes brown and quite smooth. Mix a little gravy and season with salt, pepper, and nutmeg. Take any quantity of this; souse and sirnxmer the beans, previously b(,)iled, for twenty minutes. Probable cost, 2d. tcr 4d. per pound. Allov,- one quart, for six or seven j)ersons. Beans, Haricot (a la Bretonne). — Put some butter into a stev/pan with chopped onion and a little flour. Brown, but do not blacken the butter ; pour in a little broth, or water. Stir till it is slightly thick, and season with salt and pepper. Put in the haiicots already cooked and boiled ; simmer them about twenty minutes in the broth and serve hot. Probable cost, 4d. to 6d. per quart. Allow one quart for six or seven porsons. Beans, Haricot, Dried.— Soak the beans for twelve hom-s in soft water. Put them, when drained, into a saucepan of cold water without salt, and when half cooked change the water and replace it with wami water and a little salt. When done remove the lid to allow the beans to dry. Time to boil, about two hoiu-s. Probable cost, 4d. to 6d. per quart. Allow one quart for six ar seven persons. Beans, Haricot, Dried (another way). — Soak one quart of haricot beans for two hours in cold water. Poirr ofi: the soaldng water; put them into two quarts of v/ater with a large table-spoonful of salt. Let them simmer until soft and mealy, then drain. Put them back into the saucepan with two ounces of butter, and seasoning of pepper and salt. Shake them until the butter is well melted and the beans hot through, and serve I quickly. Time, from two to two and a half { hours. Probable cost, 4d. to 6d. per quai-t. Sufficient for six or seven persons. I Beans, Haricot, Plain Boiled. — i Sprinkle over one quart of haricot beans, pre- I viously boiled, two table-spoonfuls of chopped I ]3arslcy, and put them with two ounces of butter 1 into a stewpan. Let them get thoroughly heated ; shake the pan, and in about fifteen minutes serve in a hot vegetable dish. Pro- bable cost, 4d. to 6d. per quart. Sufficient for six or seven persons. Bechamel, Maigre. — Lse milk and water instead of the stock made with animal juices. Blend one ounce of flour with one ounce of butter. Simmer for twenty minutes the follow- ing ingredients in one pint of milk v/ith half the quantity of water and a little salt : two or three small mushrooms, a few sprigs of par.slcy, two onions, and a blade of mace. AVhen it haH EEC (48) BEE ■boiled long enough to give the desired flavour, strain and put it again into the stewpan with the flour and butter, keeping it stiir^d until perfectly smooth. This should be again strained, and about half the juice of a lemon added to it. Then beat up the yolks of two eggs with two table-spoonfuls of milk, pour it gradually with the rest, and stu- it over the fire. It must not boil or it will curcJ.c. Time, three-quarters o"; an hour. Cost, aboul; 6d. per pint. 1 Bechamel, or French White Sauce, j — As white stock is the foundation for this | Bauce it must be jjrepared first. Boil down an old fowl, two or three pounds of the knuckle of veal, and three of very lean ham, with the white parts of four carrots, two onions, one blade of mace, some wlute peppeix'orns, two table-spoonfuls of salt, and an ounce of butter, in four or five quarts of water. Cut up the fowl and veal, and put them with the ham to simmer, in a small quantity of water, till the juices are extracted ; then throw in the full quantity of v.^ater, about thi-ee and a haU" quarts to the other ingredients. Let the liquid simmer from four to five hours. Skim and strain tiU clear, when it is ready for the bechamel. Mix a table-spoonful of arrowroot with a jjint of cream, and when well blended let it simmer in a carefully-cleaned pan for foiu- or five minutes. Make one pint of the stock hot and pour it to the cream ; simmer slowly for ten minutes or until it thickens. If two thick add a little stock. Time, two hours. Probable cost, Is. per pint. Bechamel, or French White Sauce (another way). — Take one quart of good white stock, put it into a stew,pan with an onion, a few mushrooms, a sprig of thyme, parsley, ii, blade of mace, and a little salt ; boil till | it has extracted the flavour of the herbs, and the stock is reduced to about half — then strain. Put one pint of thick or double cream into a clean stewpan, mi.x the reduced stock very gradually with it, and stir all the time until it thickens over a slow fire. If the ordinary thin cream be used mix a table- bpoonful of arro-wTOot very smoothly into it, and simmer slowly five minutes before adding it to the stock. Time, about two hours. Pro- bable cost, about Is. 2d. per pint. Bechamel, or French White Sauce (another way). — To any quantity of becha

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