Title: Bean Salad
Yield: 1 Servings
1 qt Fresh green beans
1 Chopped onion
Salt and pepper
3 tb Vinegar
2 tb Salad oil or melted butter
The cook of this period would have been likely to cook the beans far more
tender than currently is trendy and to use melted butter in the dressing,
since vegetable oil-except olive oil-still was little used.
Young green beans make an excellent salad. String them, cut them into inch
lengths, boil them in salted water until tender, and drain them. Beat the
vinegar and water together. Add the salt, pepper, and the onion, and pour
over the beans and onions. Mix well and set away for an hour or two before
using for the tastes to blend.
Posted to recipelu-digest by LSHW on Feb 09, 1998