French Beam
From Economical cookery, for young housekeepers (1835).
A historical recipe
Economical cookery, for young housekeepers, by University of Leeds. Library (1835).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut the ends of the beans off ;
- then cut them slant-ways, and slice them into salt and water as you do them.
- Boil them in a large quantity of water, with a handful of salt in it, and they will be of a fine green.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board