To dress French beans is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic acompaniment of French beans that are trimmed, halved and cut into pices before being boiled in salted water and served with butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress French beans.
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To dreſs French beans.
FIRST ſtring them, then cut them in two, and afterwards acroſs : but if you would do them nice, cut the bean into four, and then acroſs, which is eight pieces. Lay them into water and ſalt, and when your pan boils put in ſome ſalt and the beans : when they are tender they are enough ; they will be ſoon done. Take care they do not loſe their fine green. Lay them in a plate, and have butter in a cup.
Modern Redaction
Ingredients:
500g French beans
Method:
Trim the ends of the beans and remove any strings. Cut each bean in half lengthways then cut each half into four pieces.
Add the beans to a pan. Pour over enough water to cover then add a little salt. Bring the mixture to a boil and cook for about 1 minute, or until the beans are just tender.
Drain in a colander and serve immediately, accompanied by butter.
