String Beans

Ingredients

• a half pound of salt pork
• three tablespoons of butter
• one tablespoon of veal or chicken broth
• juice of half a lemon
• season with white pepper
• season with salt

Method

1. 1

   Put string beans in boiling water and cook for an hour.

2. 2

   Add salt pork and cook for three hours.

3. 3

   If needed, add a little thickening and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 525. The excerpt below is the record exactly as published.

string beans in boiling water and after cooking an hour add a half pound of salt pork and cook three hours ; add a little thickening if needed, and serve with Steamed Corn Bread, page 30. For Beans, French Style, choose small young beans, strip ofl'ends and stalks, throwing them into cold water, wash and drain well, boil in salted boiling water in a large saucepan ; drain, put in a VEGETABLES. 605 a large saucepan ; drain,^ut in them a clean saucepan and shake over the fire until they are quite hot and dry ; add three tablespoons of butter, one tablespoon of veal or chicken broth, season with white pepper, salt and juice of half a lemon, stir well ; serve. To preserve color cook String Beans as follows : Take strings off small young beans, wash cut in slivers b^ holding knife.in diagonal shape, placing quite a lot of beans in a pile. Cook till tender, drain and place in cold salted water till time to use when heat quickly, with salt, pep- Eer and butter or any nice dressing wished. If for salad do not re- eat. For Shelled Beans^ boil haJf an hour in water to cover, and dress as in first recipe for String Beans ; or when almost tender drain and put in saucepan with cup any stock, small bunch herbs and teaspoon sugar ; stew till perfectly tender and then add beateo yolk of one egg with gill cream and when hot serve. Beets, — Wash, boil and skin white or red beets ; slice and cat in small squares to one pint add one pint of milk, two eggs well bei^n a little salt and pepper ; put in buttered baking dish and bake till custard is firm, nfteen or twenty minutes. Beets are especially val- uable as an article of food on account of the sugar tney contain. When they are used for a salad such as the Russian, after skinning cut in slices an inch thick, take the small apple corer, cut out the. cylinder shaped pieces and prepare with the other vegetables. Boiled Cdbbdge, — Wash, take off decayed leaves, cut in rather small pieces and put in boiling salted water ; do not have kettle ' more tnan half full of cabbage and keep water boiling rapidly all the time till tender, which can be tested by trying the thick part near- est the stalk. It will not take over fifteen or twenty minutes for ncv cabbage and about thirtv or forty for old. The cause of the strong odor from cooking cabbage is from cooking too long, as in that case the oil begins to escape from it. The flavor is also injured by too long cooking as after vegetables of all kind are tender the water begins to penetrate them and they should be served at once. Drain and serve by itself or with a Vinegar, Drawn Butter, Cream or White Sauce poured over it. Some only cut in halves or quarter and tie in netting or thin muslin. For Royal Cabbage^ cook in anar- ters in boiling salted wat^r with a small pinch soda, for seven min- utes, skim out apd phvce in another saucepan of boiling water ten minutes, then skim out into first sapcepan with fresh boiling water and cook ten minutes or till tender ; drain and serve on slices of toast dipped in melted butter and over all pour a Cream Dressing. For Spiced Cabbage J trim and wash a medium-sized head and shave in rath- er thin slices, put in a saucepan heaping tablespoon of cold drippings or butter, the same of sugar, half cup vinegar, teaspoon each whole cloves, pepper-corns and salt ; put in cabbage, cover with lid and cook very slowly for three-quarters of an hour or till tender, on back 606 VEGETABLES. of stove. Every fifteen minutes stir cabbage so as to put uncooked parts to the bottom. Serve on a platter with a piece of Braised Meat on it, moistening the cabbage with a little of the broth from the cooked meat. For Cahbctge Pudding^ boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle - when tender, drain and set aside till perfectly cold : chop fine, and add two beaten eggs, a tablespoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a but- tered pudaing dish until brown ; serve hot. This dish is digestible and palatable, much resembling cauliflower. For Brussels Sprouts^ soak in water a short time, and wash clean, boil in salted water and when done, strain and fry in a tablespoon butter, in which has been browned a tablespoon flour and a small onion cut fine ; add pepper and salt to taste. Carrots. — Peel some young carrots all to the same size and shape ; parboil in boiling water ; drain, and warm in saucepan with butter, a pinch of powdered sugar and little stock ; when boiled, increase fire, and cook until sauce is reduced to a glaze. For Carrot Coin^ pote^ scrape and slice quarter of an inch thick, stew in water till tender, drain, weigh and to each pound carrots allow pound sugar and cup cider vinegar ; cook all together and flavor with orange peel cut very thin, ciainamon and cloves. For Warmed Over Carrots^ melt in a spider piece of butter half the size of an egg. Slice in boiled carrots, and season with butter and salt. Just before taking up add half cup of cream or milk, or omit either and serve them nicely' brownea. They are liked by some better than when first cooked. Parsnips can be prepared in the same way. Baked Cauliflawei. — Parboil five minutes, cut into pieces and Eut into a pie dish ; add a little milk, season with salt

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