To Ragoo French Beans

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a quarter of a Peck of French Beans, firing them, don’t split them, cut them in three across, lay them in Salt and Water, then take them out, and dry them in a coarse Cloth, fry them brown, then pour out all the Fat, put in a quarter of a Pint of hot Water, stir it into the Pan by degrees, let it boil, then take a quarter of a Pound of fresh Butter, rolled in a very little Flour, two Spoonfuls of Ketchup, one Spoonful of Mushroom-pickle, and four of White Wine, an Onion stuck with six Cloves, two or three Blades of Mace beat, half a Nutmeg grated, a little Pepper and Salt; stir it all together for a few Minutes, then throw in the Beans, shake the Pan for a Minute or two, take out the Onion, and pour them into your Dish. This is a pretty Side-dish, and you may Garnish with what you fancy, either pickled French-Beans, Mushrooms, or Sampier, or any thing else.