Harrico of 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 (7)
For the harrico
Instructions (13)
  1. Wash the French bean seeds clean and put them into a two-quart saucepan.
  2. Fill the saucepan with water and boil for two hours. Add boiling water if the water level gets too low.
  3. In the meantime, melt the butter in a clean stewpan until it stops making noise.
  4. Add the parboiled pint of beans with thinly sliced onions, parsley, and chives to the stewpan.
  5. Fry the beans until they are a fine brown, stirring to ensure even cooking.
  6. Pour off the clear butter from the beans into a basin.
  7. Add the fried beans to the stewpan.
  8. Stir everything together and add a large spoonful of beaten pepper and two heap'd fulls of salt.
  9. Stir together for two or three minutes.
  10. Adjust the thickness of the dish with the reserved clear butter, to be eaten with a spoon or otherwise. It can be made thin enough for soup.
  11. Once the desired thickness is reached, remove from heat.
  12. Stir in a large spoonful of vinegar and the beaten yolks of two eggs (omit eggs if disliked).
  13. Dish up and serve.
Original Text
To make a harrico of French beans. TAKE a pint of the seeds of French beans, which are ready dry'd for sowing; wash them clean, and put them into a two quart saucepan, fill it with water, and let them boil two hours, if the water wastes too much, you must put in more, boiling water to keep them boiling. In the mean time take almost half a pound of nice fresh butter, put it into a clean stewpan, and when it is all melted and done making any noise, have ready a pint bean parboil'd up with onions, parsley, and chives, thin, throw them into the pan and fry them of a fine brown, stirring them about that they may be all alike, then pour off the clear butter from the beans into a bason, and throw the beans all into the stewpan, stir all together, and throw in a large spoonful of beaten pepper, two heap'd full of salt, and stir it all together for two or three minutes. You may make this dish of what thickness you think proper (either to eat with a spoon, or otherwise) with the liquor you poured off the beans. For change, you may make it thin enough for soup. When it is of the proper thickness you like it, take it off the fire, and stir in a large spoonful of vinegar and the yolks of two eggs beat. These eggs may be left out, if disliked. Dish it up, and send it to table.
Notes
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