Monday, June 29, 2009
MENU II- BUTTER BEANS WITH PARSLEY SAUCE.
Pick the beans, wash them and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning let them cook gently in the water they are steeped in, with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning; therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson whole meal, a handful of finely chopped parsley, the juice of ½ a lemon, pepper and salt to taste. Boil the milk and thicken it with the meal, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables.
Labels:
2 or 3 oz beans for each person,
butter,
butter beans with parsley sauce,
chopped parsley,
menu for a week,
milk,
pick the beans,
vegetarian meals,
vegetarian menu,
vegetarian recipes,
whole meal
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