Butter Beans

Ingredients

• one pint of butter beans
• two ounces of butter
• the yolks of five eggs
• one gill of rich stock
• one tablespoonful of tarragon vinegar
• a few drops of lemon juice
• seasoning

Method

1. 1

   Soak the beans in water overnight, or longer.

2. 2

   Simmer gently in slightly salted water for three hours.

3. 3

   Strain the beans and keep them hot.

4. 4

   Melt the butter in a stewpan; allow it to cool a little; then add the yolks of eggs and the vinegar, lemon juice and stock.

5. 5

   Stir these ingredients briskly over the fire until thickened.

6. 6

   Reheat the butter beans in this; season to taste.

7. 7

   Dish up on a hot vegetable dish, and serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 68. The excerpt below is the record exactly as published.

BUTTER BEANS /~\NE pint of butter beans, two ounces of butter, the yolks of five eggs, one gill of rich stock, one tablespoonful of tarragon vinegar, a few drops of lemon juice and seasoning

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