To dress Beans in Ragoo

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the beans
For the sauce
Garnish
Instructions (16)
  1. Boil your beans so that the skins will slip off.
  2. Take about a quart of the prepared beans.
  3. Season them with pepper, salt, and nutmeg.
  4. Flour the seasoned beans.
  5. Have ready some butter in a stew-pan.
  6. Throw in the floured beans and fry them of a fine brown.
  7. Drain the fried beans from the fat.
  8. Lay the fried beans in your dish.
  9. Have ready a quarter of a pound of butter melted.
  10. Boil half a pint of blanched beans and beat them in a mortar.
  11. Season the beaten beans with a very little pepper, salt, and nutmeg.
  12. By degrees, mix the seasoned beaten beans into the melted butter.
  13. Pour the sauce over the fried beans.
  14. Garnish with boiled and fried bacon.
  15. Continue until you fill the rim of your dish.
Alternative preparation
  1. They are very good without frying, and only plain butter melted over them.
Original Text
To dress Beans in Ragoo. You must boil your beans so that the skins will slip off. Take about a quart, season them with pepper, salt and nutmeg, then flour them, and have ready some butter in a stew-pan, throw in your beans, fry them of a fine brown, then drain them from the fat, and lay them in your dish. Have ready a quarter of a pound of butter melted, and half a pint of the blanched beans boiled, and beat in a mortar, with a very little pepper, salt and nutmeg; then by degrees mix them in the butter, and pour over the other beans. Garnish with a boil'd and fry'd bacon, and so on till you fill the rim of your dish. They are very good without frying, and only plain butter melted over them.
Notes
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