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Beans. Article XVII. Part 4 |
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Free Books / Cooking / Cooking Vegetables / | |
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Beans. Article XVII. Part 4 |
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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. 155. - Prepare the Beans as in No. 148. Put them in a flat saucepan with some fine scraped fresh fat pork. Season with salt and pepper and add a faggot of parsley. Let them simmer slowly for half an hour, and when ready to serve add a glass of cream, into which dilute the yolks of two raw eggs and a piece of butter. Toss them well together. Take out the faggot and then serve.
No. 156. - Prepare the Beans as in No. 148, then put them in a saucepan with a piece of butter. Add some fine chopped parsley and chives. Sprinkle them with flour. Toss them over and add some broth. Let them simmer for half an hour, and when the moisture is nearly reduced, add a glass of milk, into which dilute the yolks of two raw eggs. Mix all well together and serve with pieces of sliced fat pork cooked separately.
No. 157. - Use small fresh plucked Beans. Cut off the ends and string them. Parboil them for two minutes in plenty of water.
Immerse them in cold water and drain them on a sieve, then dry them on a towel. Put in a keg or barrel a layer of salt, then one of Beans, alternating until the keg or barrel is full. Put on the cover to press them. Fill up next day with Beans, as they will have settled. If they show too much water, drain half off and add more salt. Cover with a cloth and put the top on tight. Keep in a cool place.
No. 158. - Prepare the Beans as in No. 157. Put them in layers in a glass jar and then cover them with strong cooked brine. Twenty-four hours after drain off the brine, boil it, add more salt, and when cold pour it over th'e Beans. Three days after this boil the brine again, adding salt, and when cold pour it over the Beans again, cover them tight and keep in a cool place.
No. 159. - Prepare the Beans as in No. 157, and when dried arrange them in layers in tin cans holding one pound of Beans. Boil some water, lightly salted, and when cold cover the Beans, solder on the cover, and boil in a hot water bath for an hour and a quarter.
No. 160. - Soak them in cold water for four hours, changing the water once or twice. Then put them with fresh Water on the lire to warm slowly. When the water intends to boil, drain it off and put on fresh cold water and let them boil. Cook until tender and prepare as needed.
No. 161. - Cook some small String Beans as in No. 148. When cold put them in a salad bowl with some fine sliced cooked onions. Season with salt, pepper, vinegar and oil, and add some fine chopped parsley. Mix all together without breaking the Beans, and garnish with beets cut in rounds.
No. 162. - Prepare same as in No. 161. Garnish with fillet of anchovies around the border, and cover the centre with a Bemou-lade sauce.
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