To ragoo French Beans

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Lay the prepared French beans in salt and water.
  2. Take them out and lay them in a coarse cloth.
  3. Fry them brown.
  4. Pour out all the fat.
  5. Put in a quarter of a pint of hot water, stir it into the pan till it degrees, let it boil.
  6. Take a quarter of a pound of fresh butter rolled in a very little flour, two spoonfuls of catchup, one spoonful of mushroom-pickle, and four of white, an onion stuck with six cloves, two or three blades of mace beat, half a nutmeg grated, a little pepper and salt.
  7. Stir it all together for a few minutes.
  8. Throw in the beans.
  9. Shake the pan for a minute or two.
  10. Take out the onion.
  11. Pour them into your dish.
  12. Garnish with what you fancy, either pickled French beans, mushrooms, or sampire, or any thing else.
Original Text
To ragoo French Beans. TAKE a quarter of a peck of French beans, ſtring them, don't ſplit them, cut them in three a-croſs, lay them in ſalt and water, then take them out and lay them in a coarſe cloth, fry them brown, then pour out all the fat, put in a quarter of a pint of hot water, ſtir it into the pan till it degrees, let it boil, then take a quarter of a pound of freſh butter rolled in a very little flour, two ſpoonfuls of catchup, one ſpoonful of muſhroom-pickle, and four of white, an onion ſtuck with ſix cloves, two or three blades of mace beat, half a nutmeg grated, a little pepper and ſalt; ſtir it all together for a few minutes, then throw in the beans, ſhake the pan for a minute or two, take out the onion and pour them into your diſh. This is a pretty ſide-diſh, and you may garniſh with what you fancy, either pickled French beans, muſhrooms, or ſampire, or any thing elſe.
Notes
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