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Beans. Article XVII. Part 3 |
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Free Books / Cooking / Cooking Vegetables / | |
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Beans. Article XVII. Part 3 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 147. - To have good beans they must be perfectly fresh. Break off the ends and string them carefully, or pare both edges, to be certain that none of the tough fibre remains (this should be done carefully and at all times). Wash them in cold water. When young and small leave them whole. When large split the beans lengthwise, or cut them in pieces an inch long.
No. 148. - Prepare the Beans as in No. 147, and when ready for cooking throw them in boiling water, lightly salted. Boil them on a brisk fire until tender (never cover the pot while cooking beans, as that has a tendency to tinge them yellow). Drain them on a colander and serve them with a piece of butter in the centre and a piece on top.
No. 149. - Cook them as in No. 148. When done immerse them in cold water. Drain them on a colander and place them on a napkin to absorb all the moisture. Put them in a flat saucepan with a piece of butter, and season with salt and pepper. Toss them over the fire until thoroughly warm, and then add a little fine chopped parsley and a few drops of lemon juice.
No. 150. - Prepare the Beans as in No. 148. Put in a flat saucepan a piece of butter, two fine chopped shallots, and fry them lightly. Add the String Beans, and season with salt, pepper, and a little nutmeg. Toss them over the fire until thoroughly warmed, then take them off of the fire and add a piece of butter, some fine chopped parsley, and a few drops of lemon juice - tossing them over until the butter is melted.
No. 151. - When the Beans are prepared as in No. 148, put in a flat saucepan a piece of butter, one onion cut in half and sliced fine. Fry lightly and then add the Beans. Season with salt and pepper, and add two spoonfuls of Espagnole sauce. Toss them over the fire, and when serving add a little fine chopped parsley.
No. 152. - When the Bean3 are prepared as in No. 148, put them in a saucepan with a piece of butter. Season with salt, pepper, and nutmeg. When thoroughly warmed add two spoonfuls of Allemande sauce. Toss them well together, and when ready to serve add a few drops of lemon juice and some fine chopped parsley.
No. 153. - Prepare the Beans as in No. 148. Cut two onions in half, trim off the ends, and slice them fine. Then put them in a saucepan with a piece of butter, and fry them to a light brown. Then add four spoonfuls of vinegar, and cook until it is two-thirds reduced. Then add four spoonfuls of Espagnole sauce, the Beans, and season with salt and pepper, and cover the saucepan, letting them simmer slowly for twenty minutes.
No. 154. - Put in a saucepan a piece of butter, and add one fine sliced onion. Fry lightly. Add young Beans, and season with salt, pepper, and a pinch of sugar, and add a faggot of parsley garnished, and two spoonfuls of white broth. Cover the saucepan, and let them simmer for fifteen minutes. Then sprinkle a little flour over them, tossing them over well and cooking for fifteen minutes longer.
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