taken, boil 30 minutes, then drain, and wash off with cold water ;
return the knuckles to the saucepan, add fresh boiling water, and
cook 30 minutes ; then add the kraut and boil till done.
Sauerkraut boiled Plain.— Place 3 pints of sauerkraut in a
saucepan over the fire, cover with 1 quart boiling water, add 2 ounces
pure leaf lard or beef fat, and cook ly^ hour ; then dust over Y^
tablespoonf ul flour, stir and cook a few minutes ; serve with roasted
or fried pork, tenderloin, or boiled corned ham. If roasted pork is
served with the kraut, add in place of lard a few spoonfuls of the
pork fat shortly before serving.
Sauerkraut with Frankfurter Sausages.— Cook 3 pints of
sauerkraut as in the foregoing recipe ; 15 minutes before serving,
wash iVt pound of Frankfurter sausages in cold water, lay them on
top the kraut, cover tightly, draw the saucepan to side of stove, let it
remain 10 minutes ; then remove the sausages ; grate 1 large peeled
raw potato, add it to the kraut, stir and boil 5 minutes ; then serve.
Sea Kale. — Prepared and cooked the same as Brussels sprouts.
BEANS.
String Beans h PAllemande. — Gut off the tops and bottoms
of 2 quarts of fresh string beans, remove the strings from both
sides, cut them slantingly into fine slices, wash in cold water, then
place in a saucepan over the fire, cover with boiling water; add
Ys tablespoonful salt, cook till tender, which will take about 2
hours ; drain in a colander. Melt 2 ounces butter in a saucepan,
add 1 tablespoonful flour✪ Savoy Cabbage à la Béchamel, stir and cook 3 minutes ; add 1 pint of
milk, 1 even teaspoonful salt, and % teaspoonful white pepper, cook
3 minutes ; add the beans, stir for 5 minutes over the fire ; taste ;
if necessary, add more salt ; add 1 tablespoonful fine-chopped pars-
ley, and serve.
String Beans^ Hanovarlan Style.— Boil 2 quarts of string
beans as in foregoing recipe. Melt 1 tablespoonful nice drippings
in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5
4M VBOBTABLEa
minutes ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; then
add Va pint of broth or water and 3 tablespoonf uls vinegar, cook 3
minutes. Drain the beans, add them to the sauce ; taste ; if neces-
sary, add more salt ; and serve.
String Beans k PAm^rleaine.— String and wash 2 quarts
beans, cut them slantingly into pieces, place in saucepan, cover with
boiling water, add Ys tablespoonf ul salt, and boil till tender ; then
drain in a colander, put in a hot dish. Melt 2 ounces butter in a
saucepan and pour it over the beans, mix with 2 forks, and serve.
String Beans^ Tiennoise.— Prepare and cook 2 quarts of
beans as in foregoing recipe ; when done drain them in a colander.
Melt 1 tablespoonf ul butter or beef fat in a saucepan, add 1 table-
spoonful flour, stir and cook a few minutes ; add 1 pint of mutton
or lamb broth, cook 3 minutes ; add the beans, stir and cook a few
minutes ; season to taste with salt and pepper, then serve.
String Beans^ Sauted. — Procure 1 quart very young fresh
string beans, cut off the top and bottom, remove the strings from
both sides, wash well in cold water, place in a saucepan, cover with
boiling water, add Yg teaspoonful salt, and boil 30 minutes ; drain,
and put them into cold water ; when thoroughly cold drain again,
and dry on a towel ; melt 17^ ounce butter in a saucepan, add the
beans, toss 10 minutes over the fire ; season to taste with salt, then
serve. ✪ String Beans Hanovarlan Style
Page 325 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
taken, boil 30 minutes, then drain, and wash off with cold water ; return the knuckles to the saucepan, add fresh boiling water, and cook 30 minutes ; then add the kraut and boil till done.
Sauerkraut boiled Plain.— Place 3 pints of sauerkraut in a saucepan over the fire, cover with 1 quart boiling water, add 2 ounces pure leaf lard or beef fat, and cook ly^ hour ; then dust over Y^ tablespoonf ul flour, stir and cook a few minutes ; serve with roasted or fried pork, tenderloin, or boiled corned ham. If roasted pork is served with the kraut, add in place of lard a few spoonfuls of the pork fat shortly before serving.
Sauerkraut with Frankfurter Sausages.— Cook 3 pints of sauerkraut as in the foregoing recipe ; 15 minutes before serving, wash iVt pound of Frankfurter sausages in cold water, lay them on top the kraut, cover tightly, draw the saucepan to side of stove, let it remain 10 minutes ; then remove the sausages ; grate 1 large peeled raw potato, add it to the kraut, stir and boil 5 minutes ; then serve.
Sea Kale. — Prepared and cooked the same as Brussels sprouts.
BEANS.
String Beans à l'Allemande. — Gut off the tops and bottoms of 2 quarts of fresh string beans, remove the strings from both sides, cut them slantingly into fine slices, wash in cold water, then place in a saucepan over the fire, cover with boiling water; add Ys tablespoonful salt, cook till tender, which will take about 2 hours ; drain in a colander. Melt 2 ounces butter in a saucepan, add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of milk, 1 even teaspoonful salt, and % teaspoonful white pepper, cook 3 minutes ; add the beans, stir for 5 minutes over the fire ; taste ; if necessary, add more salt ; add 1 tablespoonful fine-chopped parsley, and serve.
String Beans, Hanovarian Style.— Boil 2 quarts of string beans as in foregoing recipe. Melt 1 tablespoonful nice drippings in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 5
4M VBOBTABLEa
minutes ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; then add Va pint of broth or water and 3 tablespoonf uls vinegar, cook 3 minutes. Drain the beans, add them to the sauce ; taste ; if necessary, add more salt ; and serve.
String Beans à l'Américaine.— String and wash 2 quarts beans, cut them slantingly into pieces, place in saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender ; then drain in a colander, put in a hot dish. Melt 2 ounces butter in a saucepan and pour it over the beans, mix with 2 forks, and serve.
String Beans, Viennoise.— Prepare and cook 2 quarts of beans as in foregoing recipe ; when done drain them in a colander. Melt 1 tablespoonf ul butter or beef fat in a saucepan, add 1 tablespoonful flour, stir and cook a few minutes ; add 1 pint of mutton or lamb broth, cook 3 minutes ; add the beans, stir and cook a few minutes ; season to taste with salt and pepper, then serve.
String Beans, Sautéd. — Procure 1 quart very young fresh string beans, cut off the top and bottom, remove the strings from both sides, wash well in cold water, place in a saucepan, cover with boiling water, add Yg teaspoonful salt, and boil 30 minutes ; drain, and put them into cold water ; when thoroughly cold drain again, and dry on a towel ; melt 17^ ounce butter in a saucepan, add the beans, toss 10 minutes over the fire ; season to taste with salt, then serve.
Records on this page
Savoy Cabbage à la BéchamelSauerkraut Boiled PlainSauerkraut with Frankfurter SausagesBeans à la MikadoString Beans Hanovarlan Style