French or Scarlet Beans
From Food for the invalid, the convalescent, the dyspeptic and the gouty (1884).
A historical recipe
Food for the invalid, the convalescent, the dyspeptic and the gouty, by J. Milner (John Milner) Fothergill (1884).
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
Chef Wood
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- Strip off the strings by breaking off each end ;
- cut the beans into shreds an inch and a half long and the sixth of an inch thick, throw them into cold water with a teaspoonfnl of salt in it, and let them remain an hour ;
- drain, and put them into fast-boiling water with a tablespoonful of salt, and boil very fast (uncovered) for twenty minutes.
- If the beans are not perfectly fresh and young they will require five or ten minutes longer.
- Drain and serve.
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Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander