French Beans

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. String the beans clean, but do not split them.
  2. Cut them across in three parts, and lay them in salt and water.
  3. After remaining thus about a quarter of an hour, dry them well in a cloth.
  4. Put them into a pan, and when you have fried them of a nice brown colour, take them out.
  5. Pour all the fat from the pan, and put into it a quarter of a pint of hot water.
  6. Stir it into the pan by degrees, and let it boil.
  7. Take a quarter of a pound of fresh butter rolled in a little flour, two spoonfuls of catchup, one of mushroom-pickle, four of white wine, an onion stuck with six cloves, two or three blades of beaten mace, a little grated nutmeg, and a little pepper and salt.
  8. Stir it all together for a few minutes, and then put in the beans.
  9. Shake the pan till the whole is well mixed together, then take out the onion, and pour all into your dish.
  10. Garnish with what most pleases your fancy; but pickles may be preferred.
Original Text
French Beans. TAKE a quarter of a peck of beans, string them clean, but do not split them. Cut them across in three parts, and lay them in salt and water. After remaining thus about a quarter of an hour, dry them well in a cloth, then put them into a pan, and when you have fried them of a nice brown colour, take them out, pour all the fat from the pan, and put into it a quarter of a pint of hot water. Stir it into the pan by degrees, and let it boil. Then take a quarter of a pound of fresh butter rolled in a little flour, two spoonfuls of catchup, one of mushroom-pickle, four of white wine, an onion stuck with six cloves, two or three blades of beaten mace, a little grated nutmeg, and a little pepper and salt. Stir it all together for a few minutes, and then put in the beans. Shake the pan till the whole is well mixed together, then take out the onion, and pour all into your dish. Garnish with what most pleases your fancy; but pickles may be preferred. This makes a very pretty side-dish.
Notes
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