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Ham, with Windsor Beans

Windsor, or broad beans, are a favourite accompaniment to ham. They should be boiled until tender, then drained and steamed over the fire for a few minutes, with pepper, salt, and a small pat of butter. They may be placed round the ham or on a separate dish; and, if old, the skins should be taken off. Parsley and butter should be sent to table in a tureen. Time, according to the age of the beans, from fifteen to thirty minutes. Probable cost, 6d. per peck. Sufficient, a peck of beans for five or six persons.