Creamed String Beans

Ingredients

• ^ can string beans
• i c Medium White Sauce

Method

1. 1

   Drain and rinse string beans, cover with Medium White Sauce, heat thoroughly, and serve.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 107. The excerpt below is the record exactly as published.

CREAMED STRING BEANS ORANGE AND CELERY SALAD TAPIOCA COCOANUT CREAM Beefsteak Fie Cut 2 pounds of meat from the round or »flank into pieces I inch square. Sprinkle with i T flour, i T parsley and i onion chopped fine, and brown thoroughly in 2 T butter. Remove to a deep baking dish, pour i c of stock or hot water into the pan in which the meat was browned, thor- oughly scrape up all the rich meat juices and pour over the meat in the baking dish. Bake }i h, then cover with a crust made as follows : Remove all membrane from ^ pound of suet, chop fine and add to it gradually i c flour ; add 54 t salt and enough 192 LESSONS IN COOKING ice water to moisten. Knead for a moment, then roll out into a sheet large enough to cover the top of the baking dish. Make a hole in the center of the crust for the escape of the steam. Before covering the meat with the crust season with i t salt and a dash of pepper. Brush over the top of the crust with milk or beaten egg, and bake ^ h. Hominy Souffle Mix ^^ can or i^ c hominy with the yolks of 2 eggs, i c milk, y2 t salt, and i T melted butter. Cut and fold in the whites beaten stiff, pour into a buttered baking dish and bake set in a pan of hot water until firm, about 30 m. Creamed String Beans Drain and rinse ^ can string beans, cover with i c Medium White Sauce

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