Home › The Principles of Cookery › Windsor, or Broad Beans

Windsor, or Broad Beans

These beans are great favourites with many persons, but they are not good unless they are young and freshly gathered. They are in season in July and August. To boil them, first shell them, then put them into slightly-salted and fast-boiling water. When tender, drain them, dish them quickly, and serve with parsley sauce. They are the usual accompaniment to boiled bacon. They should be boiled separately. Two or three recipes for dressing these beans are given under BEANS, BROAD, OR WINDSOR.