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Classic
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page 84
as fresh beans, but after they have cooked for a time just in plenty of boiling
milk which preserves their natural color, being careful, however, to cook them
rapidly and uninterruptedly until tender. After this proceed with their
preparation the same as with fresh beans, and the difference between the two can
be hardly noticed.
81. Pickled String Beans. Cook them until tender and then rinse them repeatedly
to extract the salt and pour them on a colander; after this cook the beans in
water with kidney suet and lard half and half with a want broth, salting as much
as is necessary. Afterwards put in the white beans which have been cooked until
quite tender, together with their broth and stir well together, or else the
string beans are put into the dish along the edges and the white beans filled
into the center. Instead of the white beans, a number of small potatoes
parboiled can be cooked with the beans until done, and a grated raw potato
stirred through them as directed for sourkrout. Time of cooking, 1-2 hours,
according to the quality.
Serve with smoked meat, boiled ham, fried sausages, pork chops, smoked tongue
and freshened herring.
82. Pickled Salad Beans are parboiled, then freshened and stewed like fresh
salad beans, or else the broth is poured off and a thick egg sauce is put over
them.
Serve with meats as directed in the preceding receipt.
83. Dried Peas or Pea Puree. Prepare as directed for pea soup, and after pouring
off the water cook them in a scant broth with the necessary fat until rather
thick, add the salt, pass through a strainer, bring to a boil again, put into
the dish, rounding them high in the center, smoothing the surface nicely, cover
with onions browned in butter and put strips of toast around the edges.
Time of cooking, 2 hours. Serve with salt pork of every kind or nicely freshened
herring.
84. White Beans. Cook them the same as peas until tender, but pour the water off
twice and do not
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