Fricasseed Windsor Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of boiled Windsor (broad) beans served in a white sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Fricasseed Windsor Beans.
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This is a classic recipe for a Victorian version of Fricasseed Windsor Beans that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEANS, WINDSOR, FRICASSEED.—When large, but not mealy, boil, blanch, and lay them in a white sauce ready hot; just heat them through in it, and serve.
Modern Redaction
Windsor beans are more commonly known as broad (fava) beans these days.
Ingredients:
300g large broad beans, shelled
250ml white sauce, hot
Method:
Choose large broad beans for this dish... It is best made at the end of summer, where you will have to remove the skins of the beans, but they are still sweet and tender inside.
Bring a pan of salted water to a boil, add the beans and cook for about 20 minutes, or until tender. Drain the beans then transfer to the hot sauce. Allow to heat through and serve immediately.
