French Beans

Ingredients

• a pinch of salt
• a tea-spoonful of white sugar
• a slice of butter

Method

1. 1

   Cut off the stalks and remove the fiber from the beans.

2. 2

   Cut them into thin strips and soak in cold water.

3. 3

   Boil in salted water until tender (15 minutes for young beans, longer for older ones).

4. 4

   Drain and sauté in melted butter, adding salt and sugar while cooking.

5. 5

   Serve hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 234. The excerpt below is the record exactly as published.

French Beans. Normandy Pippins. Cheese. Scones. Strawberry Jam. Seed Cake. Cheese. Breakfast. — Devilled Eggs (February 27th); Broiled Sheep’s Kidneys (January 29th) ; Scones (May 23rd) ; Biscuits and Milk (June 14th). Dinner. — Boiled Turbot (June 7th); Shrimp Sauce (January 30th) ; Lobster Sauce (June 7th) ; Fowl, Stuffed and Boasted (June 30th) ; Brown Gravy (October 18th) ; Bread Sauce (October 18th) ; Potatoes (April 12th). French or Kidney Beaus. — Cut off the stalks and draw away the fibre that runs down both sides ; cut the beans into thin strips lengthwise, and throw them into cold water till they are to be cooked. Have ready plenty of fast-boiling water slightly salted. Drain the beans, throw them into the boiling water, and boil them rather quickly, with the lid off the pan, till they are tender. If young they will be done enough in a quarter of an hour; if large and old they will want half an hour or more. Drain them in a colander, and serve in a hot tureen. It is a very great improvement to saut6 the beans before serving them, that is, to melt a slice of butter in a saucepan and shake the beans in it over the fire till they are coated with the butter. A pinch of salt and a tea-spoonful of white sugar

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