To keep French Beans all the Year

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take fine young Beans, gather them of a very fine Day, have a large Stone-jarr ready clean and dry, lay a Layer of Salt at the Bottom, and then a Layer of Beans, then Salt, and then Beans, and so on till the jarr is full, cover them with Salt, tye a coarse Cloth over them, and a Board on that, and then a Weight to keep it close from all Air; set them in dry Cellar, and when you use them take some out and cover them close again, wash them you took out very clean, and let them lie in soft Water twenty-four Hours, shifting the Water often, when you boil them don’t put any Salt in the Water. The best Way of dressing them is, boil them with just the white Heart of a small Cabbage, then drain them, chop the Cabbage, and put both into a Sauce-pan, with a Piece of Butter as big as an Egg roll’d in Flour, shake a little Pepper, put in a quarter of a Pint of good Gravy, let them stew ten Minutes, then dish them up for a Side Dish. a Pint of Beans to the Cabbage, you may do more or less just as you please.