To Ragoo French Beans

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a few Beans, boil them tender, then take your Stew-pan, put in a Piece of Butter, when it is melted, shake in some Flour, and peel a large Onion, slice it, and fry it brown in that Butter, then put in the Beans, shake in a little Pepper and a little Salt, grate a little Nutmeg in, have ready the Yolk of an Egg and some Cream; stir them all together for a Minute or two, and dish them up.