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Beans. Article XVII. Part 7 |
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Free Books / Cooking / Cooking Vegetables / | |
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Beans. Article XVII. Part 7 |
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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. 179. - When the Beans are cooked, as in No. 173, drain them in a colander. Put into a flat saucepan some marrow cut in small pieces. Fry it lightly, and then add the Beans. Season well, adding some fine chopped chives, tossing the whole well together, and serve immediately.
No. 180, - Pick two quarts of Beans. Wash them in cold water and let them soak in fresh water over night. Then drain them and put them in a saucepan with fresh water. Add two pounds of salt pork (previously washed). Let them boil for half an hour and drain them in a colander. Put the Beans in a pan and season with salt and pepper, to taste. Add four spoonfuls of molasses, mixing it well with the Beans. Then put the Beans in earthen pots with a piece of the pork in the centre of each pot of Beans. Moisten with enough boiling water to cover them, and place them in an oven to bake slowly over night. ,
No. 181. - When the Beans are cooked as in No. 173, drain them, and when cold put one quart of Beans in a salad bowl, with two fine chopped onions, which you will have parboiled for two minutes and immersed in cold water, and then pressed dry in a napkin. Season with salt, pepper, vinegar and a little oil, adding some chopped parsley or chives. Mix the whole well together, and garnish with beets and eggs.
No. 182. - When the Beans are cooked as in No. 173, drain them and put them in a saucepan with a piece of butter. Season with salt and pepper. Toss them over the fire and add some fine chopped parsley, or with butter, Cream, Allemande or Espagnole sauce if desired.
No. 183. - Cook the Beans the same as in No. 173, and drain them in a colander. Put in a saucepan one white onion chopped fine, and fry it lightly. Add one quart of the Beans with four spoonfuls of Allemande or Cream sauce. Season with salt and pepper, and rub the puree through a fine sieve. Then put it back into a saucepan to keep warm, and before serving, put in a piece of butter, at the same time stirring the puree well up.
No. 184 - Prepare the same way as in No. 183 - but in place of Allemande or Cream sauce, use Espagnole sauce, with an essence of ham or game.
No. 185. - Prepare the puree the same as in No. 173, and when rubbed through a sieve put it into a flat saucepan and reduce it to its consistency with one glass of cream. Prepare separately a small cut Julienne of celery, cooked and glazed, and when done add it to the puree.
No. 186. - After the Beans are washed and cleaned put them into a saucepan with two onions, two carrots, a faggot of parsley well garnished, and a piece of lean bacon. Moisten to cover with cold water. Make it boil, then skim and let it cook slowly. When the Beans are three-quarters cooked take out the onions, carrots and faggot, and drain off half the moisture. Add the same quantity of claret wine. Cover the saucepan and let them simmer slowly until cooked. Before serving add a piece of butter, tossing them well over, and serve with the bacon sliced.
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