Stewed Beans

Ingredients

• Butter a stew pan
• dust them with salt
• cover them with second stock
• thicken the strained broth with ^oz. of butter
• the yolk of an egg beaten up
• with a spoonful of milk

Method

1. 1

   Butter a stew pan, lay in the beans, dust with salt, and cover with second stock.

2. 2

   Stew gently, adding more stock as it evaporates.

3. 3

   When tender, drain the beans and keep hot.

4. 4

   Thicken the broth with butter and the beaten yolk of an egg mixed with milk, then pour over the beans and serve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

Butter a stew pan. Jay in the beans, dust them -with salt, and cover them with second stock, let them stew very gently, keeping them well covered with the liquor, and adding ■a, little more as that in the pan evaporates. When tender drain off the beans and keep them hot in a vegetable dish ; meanwhile thicken the strained broth in which they were cooked with ^oz. of butter .and the yolk of an egg beaten up with a spoonful ■of milk

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