French Beans. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Take from the small slender beans their stalks.
  2. Let them remain fourteen days in salt and water.
  3. Wash and well cleanse them from the brine.
  4. Put them in a saucepan of water over a slow fire, covering them with vine-leaves.
  5. Do not let them boil, but only stew, until they are tender, as for eating.
  6. Strain them off, lay them on a coarse cloth to dry.
  7. Put them into pots.
  8. Boil and skim alegar, and pour it over, covering them close.
  9. Keep boiling in this manner for three or four days, or until they become green.
  10. Add spice, as you would to other pickles.
  11. When cold, cover with leather.
Original Text
French Beans. No. 2. Take from the small slender beans their stalks, and let them remain fourteen days in salt and water; then wash and well cleanse them from the brine, and put them in a saucepan of water over a slow fire, covering them with vine-leaves. Do not let them boil, but only stew, until they are tender, as for eating; strain them off, lay them on a coarse cloth to dry, and put them into pots; boil and skim alegar, and pour it over, covering them close; keep boiling in this manner for three or four days, or until they become green; add spice, as you would to other pickles, and, when cold, cover with leather.
Notes
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