To Dress Beans in Ragoo

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil your Beans, so that the Skins will slip off; take about a Quart, season them with Pepper, Salt, and Nutmeg, then flour them, and have ready some Butter in a Stew-pan, throw in your Beans, fry them of a fine brown, then drain them from the Fat, and lay them in your Dish. Have ready a quarter of a Pound of Butter melted, and Half a Pint of the blanched Beans boiled, beat in a Mortar, with a very little Pepper, Salt, and Nutmeg; then by degrees mix them into the Butter, and pour over the other Beans. Garnish with a boiled and fry’d Bean, and so on till you fill the Rim of your Dish. They are very good without frying, and only plain Butter melted over them.