To keep French Beans all the Year

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
preserving beans
dressing beans
Instructions (17)
Preserving
  1. Take fine young beans, gather them of a very fine day.
  2. Have a large stone jar ready clean and dry.
  3. Lay a layer of salt at the bottom, and then a layer of beans, then salt and then beans, and so on till the jar is full.
  4. Cover them with salt.
  5. Tie a coarse cloth over them and a board on that, and then weight to keep it close from all air.
  6. Set them in a dry cellar.
  7. When you use them take some out and cover them close again.
  8. Wash them you took out very clean, and let them lie in soft water twenty-four hours, shifting the water often.
  9. When you boil them, don't put the salt in water.
Dressing
  1. Boil the beans with the white heart of a small cabbage.
  2. Drain them.
  3. Chop the cabbage.
  4. Put them both into a saucepan with a piece of butter as big as an egg rolled in flour.
  5. Add just a little pepper.
  6. Put in a quarter of a pint of good gravy.
  7. Let them stew ten minutes.
  8. Dish them up for a side-dish.
Original Text
To keep French Beans all the Year. TAKE fine young beans, gather them of a very fine day, have a large stone jar ready clean and dry, lay a layer of salt at the bottom, and then a layer of beans, then salt and then beans, and so on till the jar is full; cover them with salt, tie a coarse cloth over them and a board on that, and then weight to keep it close from all air; set them in a dry cellar, and when you use them take some out and cover them close again; wash them you took out very clean, and let them lie in soft water twenty-four hours, shifting the water often; when you boil them, don't put the salt in water. The best way of dressing them is, boil them with just the white heart of a small cabbage, then drain them, chop the cabbage, and put them both into a saucepan with a piece of butter as big as an egg rolled in flour, just a little pepper, put in a quarter of a pint of good gravy, let them stew ten minutes, and then dish them up for a side-dish. A pint of beans to the cabbage. You may do more or less, just as you please.
Notes
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