A Fricasey of Kidney 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)
Instructions (8)
  1. Soak the kidney beans overnight in river water.
  2. Boil the beans on a slow fire until quite tender.
  3. Slice the onions thin and fry them in butter until brown.
  4. Remove the fried onions from the butter and put them into a strong drawn gravy.
  5. Boil the onions in the gravy until they can be mashed finely.
  6. Add the boiled beans to the gravy with the onions.
  7. Boil for one or two more times.
  8. Season with pepper, salt, and nutmeg.
Original Text
A Fricasey of Kidney Beans. TAKE a quart of the seed, when dry, soak them all night in river water, then boil them on slow fire till quite tender: take a quarter of a peck of onions, slice them thin, fry them in butter till brown; then take them out of the butter, and put them in a smart strong drawn gravy. Boil them till you may mash them fines, then put in your beans, and give them a boil or two. Sea- son with pepper, salt, and nutmeg.
Notes
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