Beans with Veal Gravy
From Modern cookery, in all its branches, 1884
Serves 4
Eggs and lemon can be omitted; parsley can be added instead.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 294. The excerpt below is the record exactly as published.
Beans, 1 to 2 quarts : boiled 15 to 20 minutes. Butter, 2 oz. ; flour, 1 dessertspoonful ; salt and pepper ; veal gravy, small cupful ; yolks of eggs, 2 ; lemon-juice, a dessertspoonful
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