Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Wood | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of cloth a small quantity of wood ashes as washerwomen tie up their blue
- a piece of butter some parsley
- half done
- two eggs
- two onions are sliced very thin
- two formulae
Directions
greenmeat (and rightly, too, only they do not know how to preserye it) should in some cases, by their very plain boiling, all but destroy the flavour so much prized. It is the universal custom in England to slice or cut into fillets both Fbench beans, and scarlet runners, before cooking them. The result of such an operation is, that half the flavour goes to the water; and it is but natural that many people should say, as they do, that such vegetables have not much taste of their own, and are hardly worth eating. If they will take my advice, and boil beans and runners whole, they will come to a very different conclusion, and find out that beans have a flavour of their own, and a strong one, too. Runners and beans cannot be too young; directly the bean proper begins to form, and they have what is called a thread, they are too old. There is, however, some difficulty in procuring at London shops beans of the proper age; but, like many other luxuries, this can always be secured by giving a little more money for the beans, which in that case the greengrocer will pick out for you, although he may have a strong objection to doing so. The fortunate ' possessors of kitchen gardens, however, can easily exer- cise the power of selection themselves.
Having secured beans of the right size, and nipped off the ends of each, you must boil them in plenty of water with a due quantity of salt and soda ; and, like all other fregh vegetables to be boiled in water, they should not be thrown in until the water is boiling fast.
In France, to preserve the green colour of the beans, they tie up in a piece of cloth a small quantity of wood ashes as washerwomen tie up their blue or indigo, and put it into the saucepan while the water is getting up to boiling point ; but I find soda answers quite as well, and with less trouble. The beans should be thrown into cold
VEGETABLES.
water after they are cooked ; but this depends upon the way they are going to be dressed. The principal fashions after which I eat both French beans and runners are as follows : —
1. Incorporate with a piece of butter some parsley, garden cress, and chervil very finely minced, together with some pepper and a very little grated nutmeg; put the beans on a very hot dish, and the lump of butter thus prepared in their midst; the least bit of chives, chopped very small, may be added to the butter, and the cress or chervil, or both, may be omitted.
2. Make a sauce with butter, flour, water, salt, pepper, and nutmeg. The beans, which ought to have been thrown into a basin of cold water when a little more than half done, are well drained and put into this sauce to finish cooking. At the time of serving, the yolks of one or two eggs, with the juice of a lemon, are added.
3. A small quantity of fat bacon and a little shallot are chopped very fine and put into a saucepan ; the beans, treated as in No. 2, are put in when the bacon is melted, and tossed in it till they are quite done. Pepper and other condiments to be added ad lib., and a few drops of vinegar are not amiss.
4. One or two onions are sliced very thin, and put into a saucepan with plenty of butter; when they begin to take colour, put in the beans, first treated as in No. 2 and then proceed as in No. 3.
Previous boiling is by no means imperative in the last two formulae, and I am not quite certain that a better dish is not produced if the beans are put raw into the bacon or into the butter and onions. Of course they will require a longer time to cook in this way.
Beans and runners are also very good if prepared as in No. 2, only with other sauces, such as tomato sauce or