Find history, education, museums, kid's games, citizenship, publications, & multimedia.
Learn about current research, including archaeology, architecture, digital history, & the Library.
A resource exploring the causes, character, and consequences of the American Revolution.
Students and teachers research current issues and discuss on the Virtual Republic.
This recipe combines two comfort foods in one. The classic elements can be served at a holiday meal, or as a side dish at an everyday supper.
Take a few beans, boil them tender; then take your stew pan, put in a piece of butter, when it is melted shake in some flour, and peel a large onion, slice it and fry it brown in that butter; then put in the beans, shake in a little pepper and a little salt, grate a little nutmeg in, have ready the yolk of an egg and some cream; stir altogether for a minute or two, and dish them up.
Note: This is a two-part recipe as you see it here. The beans are done in the first recipe then the potatoes in the second. Combined together they make a neat and attractive dish.
Boil two pounds of potatoes soft, then peel them, put them into a sauce pan, put to them half a pint of milk, stir them about, and a little salt; then stir in a quarter of a pound of butter, keep stirring all the time till it is so thick that you cannot stir the spoon in it hardly for stiffness, then put it into a halfpenny Welsh dish, first buttering the dish; heap them as high as they will lie, flour them, pour in a little melted butter over it, and then a few crumbs of bread; set it into a tin oven before the fire; and when brown, lay it in the middle of the dish (take great care you do not mash it), pour your ragoo round it, and send it to table hot.