French or String Beans

Ingredients

• One quart of beans
• two ounces of butter
• one saltspoonful of pepper
• one dessert spoonful of salt
• one grain of cayenne

Method

1. 1

   String beans, cut lengthwise, boil in salted water for 20-30 minutes.

2. 2

   Drain, arrange in a dish, melt butter with cayenne and pepper, and pour over before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

FRENCH OR STRING BEANS. 1 1 3 When the leeks are done take them from the boiling water, drain them, and place them upon a gratin-dish. Four over them half of the sauce from the saucepan, sprinkle over with the remainder of the cheese and plac- ing the dish in a quick oven let all become slightly browned. When browned remove the dish from the oven pour around the leeks the remaining sauce and serve. NOTE.-^When a silver gratin-dish is not available, an ordinary flat dish may be used, with the consideration that it must be some- thing that will not be injured by the heat and also that the prepara* tion must be served in the same dish in which it is baked, French or String Beans.— Provide : One quart of beans, two ounces of butter, one saltspoonful of pepper, one dessert spoonful of salt, one grain of cayenne

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