Beans with Tomatoes and Ham

Ingredients

• pint stock
• I teaspoonful flour
• I tablespoonful lemon juice
• i^ oz. chopped ham
• I tablespoonful chopped parsley
• A pinch of carbonate of soda
• \ teaspoonful chopped onion
• I tablespoonful vinegar
• i oz. of the butter

Method

1. 1

   String the beans, break them across into short lengths, put them in boiling water with vinegar and carbonate of soda.

2. 2

   Bring to the boil, pour this water away and then boil till tender in the stock with butter.

3. 3

   Cut the tomatoes into slices, dredge with flour and stew gently with the chopped ham and butter.

4. 4

   Add onion to the stock from the beans, boil for 5 minutes and pour the thick sauce over the beans.

5. 5

   Flavour with lemon juice and sugar, stir in parsley and serve.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 54. The excerpt below is the record exactly as published.

pint stock. A little sugar. Salt. I teaspoonful flour. I tablespoonful lemon juice, i^ oz. chopped ham. I tablespoonful chopped parsley. A pinch of carbonate of soda. \ teaspoonful chopped onion. I tablespoonful vinegar. String the beans, break them across into short lengths, put them on in boiling water with i tablespoonful vinegar and a pinch of carbonate of soda. Bring to the boil, pour this water away and then boil till tender in the stock with i oz. of the butter

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