In Treacherous Shoal, Miss Jane enjoys a helping of ragoo beans, made from a late harvest from her kitchen garden in 18th century Charles Town.

The term ragoo comes from the French. There are many recipes from the 18th century for a ragoo of meat or vegetables. The term refers to a rich, stewed sauce. A ragoo for meat used the meat juice to make a gravy, recipes for a vegetable ragoo called for a roux, often seasoned, to make the sauce. Eighteenth century cooks were fond of dressing vegetables with sauces and seasonings. 

This recipe is a modernization by Colonial Williamsburg of one from Hannah Glasse’s 1796 The Art of Cookery Made Plain and Easy.  

• ½ lb. green beans

• ½ stick butter (4 tablespoons)

• 1 tablespoon flour

• 1 medium onion

• ¼ tsp. ground nutmeg

• Salt and pepper to taste

• 1 egg yolk

• 2 tablespoons cream

1. Cut the green beans into 2 or 3 inch pieces and steam in the microwave until until medium tender.

2. In a frying pan, melt the  butter over low heat, then whisk in half of the flour.

3. Peel the onion, cut it in half and cut those halves into thin slices. Fry them in the butter and flour mixture over a medium heat until golden.

4. Drain the beans and add to the onions. Add the rest of the flour, the nutmeg, then salt and pepper to taste. Stir well.

5. Whisk the egg yolk in a small bowl, then whisk in the cream. Add this mixture slowly to the beans while stirring over medium heat.