Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Beans, French, with Gravy

Beans, French, with Gravy

Dissolve four ounces of butter in a pan, and stir into it three ounces of flour till it becomes brown and quite smooth. Mix a little gravy and season with salt, pepper, and nutmeg. Souse and simmer the beans, previously boiled, in this mixture for twenty minutes. Probable cost, 2d. to 4d. per pound. Allow one quart of beans for six or seven persons.

Read next

← Beans, French, to StewBEANS, HARICOT (a la Bretonne) →