French Beans (No. 133)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Cut off the stalk end first, and then turn to the point and strip off the strings.
  2. If not quite fresh, have a bowl of spring-water, with a little salt dissolved in it, standing before you, and as the beans are cleaned and stringed, throw them in.
  3. When all are done, put them on the fire in boiling water, with some salt in it.
  4. After they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up; throw them into a colander or sieve to drain.
Serving suggestions
  1. To send up the beans whole is much the best method when they are thus young, and their delicate flavour and colour are much better preserved.
  2. When a little more grown, they must be cut across in two after stringing; and for common tables they are split, and divided across; cut them all the same length; but those who are nice never have them at such a growth as to require splitting.
  3. When they are very large they look pretty cut into lozenges.
Original Text
French Beans.—(No. 133.) Cut off the stalk end first, and then turn to the point and strip off the strings. If not quite fresh, have a bowl of spring-water, with a little salt dissolved in it, standing before you, and as the beans are cleaned and stringed, throw them in. When all are done, put them on the fire in boiling water, with some salt in it; after they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up; throw them into a colander or sieve to drain. To send up the beans whole is much the best method when they are thus young, and their delicate flavour and colour are much better preserved. When a little more grown, they must be cut across in two after stringing; and for common tables they are split, and divided across; cut them all the same length; but those who are nice never have them at such a growth as to require splitting. When they are very large they look pretty cut into lozenges. Obs. See N.B. to No. 125.
Notes
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