French Or Scarlet Beans, Plain
From Cre-Fydd's family fare (1866).
A historical recipe
Cre-Fydd's family fare, by Cre-Fydd, 19th cent and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (1866).
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 teaspoonful of salt in it, and let them remain an hour ;
- drain, and put them into fastboiling water, with a tablespoonful of salt, and boil very fast (uncovered) for twenty minutes.
- If the beans axe not perfectly fresh and young, they will require five or ten minutes longer.
- Drain in a colander, arid serve at once.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander