To dress Beans and Bacon

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the beans

the beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
some savory nicely picked ↝ Spices, savory, ground [Spices and Herbs]

For the bacon

the bacon ↝ Beef, bacon, cooked [Bacon]
some scrapings of bread

To serve

butter in a bason ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Boil the bacon by itself, and the beans by themselves.
Throw some salt and some nicely picked savory into the water for the beans.
When the beans are tender, throw them into a cullender to drain.
Take up the bacon and slice it.
Throw some scrapings of bread over the top of the bacon.
If you have an iron, make it red-hot and hold over the bacon to brown the top.
If you do not have an iron, set the bacon before the fire to brown.
Lay the beans in the dish, and the bacon in the middle on the top.
Send them to table with butter in a bason.

Original Text

To dress Beans and Bacon.
WHEN you dress beans and bacon, boil the bacon by itself, and the beans by themselves, for the bacon will spoil the colour of the beans. Always throw some salt into the water, and some savory nicely picked. When the beans are enough, (which you will know by their being tender) throw them into a cullender to drain. Take up the bacon and slice it; throw some scrapings of bread over the top, and if you have an iron make it red-hot and hold over it, to brown the top of the bacon: if you have not one, set it before the fire to brown. Lay the beans in the dish, and the bacon in the middle on the top, and send them to table with butter in a bason.

Notes

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