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Classic
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page 67
dish when bringing it to the table. Time of cooking, 1 hour.
Serve with either boiled ham, spare ribs or bacon.
33. Another Method. Cut some bacon into cubes, fry slowly, and lightly brown
some flour in it. Then stir with boiling water, a small piece of butter and
salt; the beans which have first been boiled until tender and drained are then
rapidly stewed until done, together with some chopped parsley or savory, care
being taken that they do not become pulpy or stirred to pieces. Sliced pork can
be lightly fried (see No. 14), stir the fat through the beans and lay the slices
on the top.
Or, cook a piece of lean pork, take off the fat, heat it in another vessel until
boiling hot, lightly brown a little flour in it, stir into it some of the pork
broth, cook the beans in this as above directed and serve with the pork.
If the beans are old and have tough skins, they should first be cooked until
half done, when they can be hulled; afterwards cook them as above directed.
34. Stewed Lettuce. Pick the heads over carefully and wash very thoroughly. Cook
in plenty of boiling water, putting in a little cooking soda, pour on a colander
then let it stand for about 1 hour in water to extract any bitterness there may
be in the lettuce, press out and chop finely. Brown a little flour, grated toast
or crackers in good fat, and add to this the lettuce, together with some boiling
water, a small piece of butter, salt and nutmeg and then stew until done.
Another way is to take young lettuce and boil until tender, press it out, do not
chop it but stew with milk and then proceed as directed in No. 14. Serve with
veal meat balls, fried liver, cutlets, kidneys, baked fish, meat omelets, etc.
35. Vegetables with Barley Groats for the Family Table. Cut up several kohlrabi,
together with parsley, celery and other roots, string beans and sliced onions,
put on the fire with some water and soup fat, salt, season with spices and cook
until half done. Then cook in this broth with the vegetables barley groats which
have first been scalded and simmered until half done. When everything is
thoroughly cooked stir through it fried
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