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Beans. Article XVII. Part 6 |
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Free Books / Cooking / Cooking Vegetables / | |
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Beans. Article XVII. Part 6 |
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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. 171. - Prepare and cook as in No. 170. Rub them through a fine sieve, and reduce in a flat saucepan to its proper consistency. Add a little glaze and butter before serving.
No. 172. - The green shelled Flageolet Beans are the best. Pluck them while young and tender. Wash them and then parboil them in water, lightly salted, until three-quarters cooked. Drain them in a colander and spread them on a towel, and when cold place them in cans holding a pint. Boil some water, lightly salted, and when cold cover the Beans with it. Add to each can a pinch of carbonate of soda. Solder on the cover and then boil in a hot water bath for one hour.
No. 173. - All dry beans must be carefully picked and then washed in cold water. Soak the quantity needed in cold water over night, then drain them the next day and put them in a saucepan, having them well covered with water. When they boil add a piece of bacon or salt pork (previously parboiled for a few minutes). Cover the saucepan and let the Beans cook continuously and slowly until tender. Then take out the pork or bacon and drain half of the liquid from the Beans. Season with pepper and salt, and, if needed, add a piece of butter with fine chopped parsley. Toss them well •over until the butter is melted.
No. 174. - Cook them the same as in No. 173, and when done drain off the broth. Add Allemande or butter sauce and mix well. When serving add fine chopped parsley, and slice the bacon or pork to garnish the dish.
No. 175. - Cook the Beans as in No. 173. When cooked drain them and put them in a saucepan with Cream sauce. Season well and let them simmer for ten minutes.
No. 176. - Cook the Beans as in No. 173, and when cooked drain them in a colander. Put in a saucepan two onions, cut in half and sliced fine. Fry them in butter to a light brown color, and add a wine-glassful of vinegar; and when reduced one-third add a few spoonfuls of Espagnole sauce and the Beans. Season with salt and pepper. Cover the saucepan and let it simmer for half an hour.
No. 177. - Cook the Beans as in No 173, and when cooked drain them in a colander. Put into a saucepan a piece of butter and two fine chopped onions. Fry them lightly and drain off the butter. Add three teaspoonfuls of mustard flour, diluted with four large spoonfuls of Espagnole sauce. Then add one quart of the Beans and season with salt, pepper, and nutmeg. Cover the saucepan and let it simmer for twenty minutes. Before serving add a piece of butter and toss the Beans well over until it is melted.
No. 178. - Pick and wash two quarts of white Beans, and soak them as usual. Then put them in a saucepan with one pound of bacon cut in square pieces. Have the whole well covered with water. Season with salt and pepper, then cover the saucepan, and let them boil slowly. This is a simple but very nourishing dish.
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