- 2½ lbs. fresh, green beans
- ⅛ lb. of butter or good drippings
- 1½ pt. of bouillon
- 1 tbsp. of flour
- 1 tsp. of sugar
- 1 small piece of summer savory
- 1 tbsp. of chopped parsley
- Salt and pepper
- 1–2 tbsps. of vinegar
Preparation: String the beans, slice them or break into 4 parts each, wash them, put over the fire with the butter or drippings, some bouillon and cook until tender, gradually adding more bouillon. ½ hour before well done, flour, vinegar, sugar are added, also salt and pepper. When they are cooked, add the parsley. If you like, you can put in a little summer savory.
No. 45—GREEN STRING BEANS, PREPARED ANOTHER WAY.
Quantity for 6 Persons.
- 2½ lbs. of fresh, green beans
- 3 qts. of water
- ⅛ lb. of butter
- 2 tbsps. of salt
- 2 tbsps. of flour
- 1 pt. of milk
- ¼ pt. sweet cream
- Salt to taste
- 1 pinch of pepper
- 1 tbsp. of minced parsley
Preparation: The beans are prepared as given under [No. 44], and boiled until tender in salt water, which is then drained off. The butter is melted, flour stirred in and the milk added. This dressing is cooked a few minutes, stirring constantly, and the beans put into it. Season with salt and pepper, stew 5 minutes and add the minced parsley.
Remarks: The dressing for the beans must not be too thick.
No. 46—SALTED GREEN BEANS.
Quantity for 6 Persons.
- 2½ lbs. of salted beans
- 3 qts. of water
- ⅛ lb. of butter
- 2 tbsps. of flour
- 1 pt. of milk
- ¼ pt. of cream
- 1 pinch of pepper
- 1 tbsp. of parsley