String Beans Hanovarlan Style

Ingredients

• 2 quarts of string beans
• 1 tablespoonful nice drippings
• 2 tablespoonfuls fine-chopped onion
• 1 tablespoonful flour
• 1/2 pint of broth or water
• 3 tablespoonfuls vinegar

Method

1. 1

   Boil the string beans as in the foregoing recipe.

2. 2

   Melt the drippings in a saucepan, add the onion, and cook for 5 minutes.

3. 3

   Add the flour, stir and cook for 3 minutes; then add the broth or water and vinegar, and cook for 3 minutes.

4. 4

   Drain the beans, add them to the sauce, taste, and add more salt if necessary, then serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 325. The excerpt below is the record exactly as published.

tring Beans^ Hanovarlan Style.— Boil 2 quarts of string beans as in foregoing recipe. Melt 1 tablespoonful nice drippings in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5 4M VBOBTABLEa minutes ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; then add Va pint of broth or water and 3 tablespoonf uls vinegar, cook 3 minutes. Drain the beans, add them to the sauce ; taste ; if neces- sary, add more salt ; and serve. String Beans k PAm^rleaine.— String and wash 2 quarts beans, cut them slantingly into pieces, place in saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender ; then drain in a colander, put in a hot dish. Melt 2 ounces butter in a saucepan and pour it over the beans, mix with 2 forks, and serve. String Beans^ Tiennoise.— Prepare and cook 2 quarts of beans as in foregoing recipe ; when done drain them in a colander. Melt 1 tablespoonf ul butter or beef fat in a saucepan, add 1 table- spoonful flour, stir and cook a few minutes ; add 1 pint of mutton or lamb broth, cook 3 minutes ; add the beans, stir and cook a few minutes ; season to taste with salt and pepper, then serve. String Beans^ Sauted. — Procure 1 quart very young fresh string beans, cut off the top and bottom, remove the strings from both sides, wash well in cold water, place in a saucepan, cover with boiling water, add Yg teaspoonful salt, and boil 30 minutes ; drain, and put them into cold water ; when thoroughly cold drain again, and dry on a towel ; melt 17^ ounce butter in a saucepan, add the beans, toss 10 minutes over the fire ; season to taste with salt, then serve. String Beans h la Grfime.— Prepare and boil 2 quarts of young string beans in salted water as in foregoing recipe ; return the beans to the saucepan, add 2 ounces butter, toss for a few min- utes over the fixe ; mix ly^ cup of cream with the yolks of 3 eggs, add them to the beans, stir until nearly boiling ; season to taste with salt, add 1 tablespoonful fine-chopped parsley, and serve. Beans with Pork and Tinegar.— String and wash 2 quarts string beans, cut them slantingly into pieces, boil in salted water as in foregoing recipe ; when done, drain in a colander, plaoe a sauce- yBGBTABLBa 487 pan with 2 onnces fine-cut larding pork oyer the fire, fry until it turns a straw-oolor ; then add 2 fine-chopped onions, cook 5 min- utes without browning ; add 1 tablespoonful flour

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