Ragout of French Beans
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- French beans (snap or string beans)
- Brown gravy
- Forcemeat balls
Instructions
- Let them be young and fresh gathered.
- String them, and cut them in long thin slices.
- Throw them in boiling water for fifteen minutes.
- Have ready some well seasoned brown gravy.
- Drain the water from the beans, put them in the gravy, and stew them a few minutes.
- Serve them garnished with forcemeat balls; there must not be gravy enough to float the beans.