Beans with Pork and Vinegar

Ingredients

• 2 quarts string beans
• 2 ounces fine-cut larding pork
• 2 fine-chopped onions
• 1 tablespoonful flour
• 1 1/2 cupful soup stock
• 1/2 cupful white vinegar
• 1/2 even teaspoonful pepper
• 1 even teaspoonful sugar

Method

1. 1

   String and wash the beans, cut them slantingly into pieces, and boil in salted water.

2. 2

   Drain the beans and fry the pork until straw-colored.

3. 3

   Add the onions and cook for 5 minutes without browning.

4. 4

   Add the flour, stir and cook for 2 minutes; then add the soup stock and vinegar, season with pepper and sugar, boil for 5 minutes, add the beans, stir and cook a few minutes longer, then serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 326. The excerpt below is the record exactly as published.

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, s

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