Beans Ragoo’d with Potatoes

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil two Pounds of Potatoes soft, then peel them, put them into a Sauce-pan, put to them Half a Pint of Milk, stir them about, and a little Salt; then stir in a quarter of a Pound of Butter, keep stirring all the time till it is so thick, that you can’t stir the Spoon in it hardly for Stiffness, then put it into a Halfpenny Welch Dish, first buttering the Dish. Heap them as high as they will lye, flour them, and pour a little melted Butter over it, and then a few Crumbs of Bread. Set it into a Tin Oven before the Fire, and when brown, lay it in the Middle of the Dish, (take great Care you don’t mash it) pour your Ragoo round it, and send it to Table hot.