Mrs Beetons Vegetables Revisited
Boiled Broad or Windsor Beans
Broad Beans
To each 2˝lt (4 pints) Water allow:
1 tbsp (heaped) Salt
This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered.
After shelling the beans, put them into boiling salted water.
Let them boil rapidly until tender.
Drain well in a colander.
Dish and serve with them separately a tureen of parsley and butter.
Boiled bacon should always accompany this vegetable, but the beans should be cooked separately.
It is usually served with the beans laid round and the parsley and butter in a tureen.
Beans also make an excellent garnish to a ham and when used for this purpose.
If the beans are very large, the skin should be removed before to boiling them.
Time: Very young beans, 15 minutes, when of a moderate size, 20 to 25 minutes, or longer.
Sufficient: Allow one peck for 6 or 7 persons.
Seasonable in July and August.
BOILED BROAD or WINDSOR BEANS
1092. INGREDIENTS - To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
Mode - This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.
Time - Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient - Allow one peck for 6 or 7 persons.
Seasonable in July and August.
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