A Ragoo of Beans with a Force

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Ragoo them as above, take two large Carrots, scrape and boil them tender, then mash them in a Pan, season with Pepper and Salt, mix them with a little Piece of Butter, and the Yolks of two raw Eggs. Make it into what Shape you please, and baking it a quarter of an Hour in a quick Oven will do; but a Tin Oven is the best. Lay it in the Middle of the Dish, and the Ragoo round. Serve it up hot for a first Course.