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BEANS, BROAD OR WINDSOR (a la Poulette)

Boil one quart of young broad beans over a quick fire until nearly done; then put them into a stewpan with sweet herbs very finely cut, a little sugar, half a pint of stock; pepper and salt at discretion. Before beginning to stew see that the beans are well drained from the water in which they were boiled. Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yolk of an egg with a quarter of a pint of cream, and add it to them. Time, ten minutes to boil; fifteen to stew. Probable cost, from 6d. to 8d. per peck. Sufficient for five or six persons.