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Beans, Boiled French
INGRE- DIENTS.-To each gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. AVERAGE COST, 2d. per lb.
This vegetable should always be eaten young, as when allowed to grow too long it tastes stringy and tough when cooked.
Cut off the heads and tails, and a thin strip on each side of the beans to remove the strings; then divide each bean into 4 lengthways in a slanting direction, and as or 6 pieces, according to size, cutting them BEANS, BROAD. they are cut put them into cold water, with a small quantity of salt dissolved in it.
Have ready a saucepan of boiling water, with salt and soda in the above proportion; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, pour them into a colander, and when drained, dish, putting small pieces of butter on the top and serve with or without FRENCH BEANS. melted butter. When very young, beans are sometimes served whole: thus dressed, their colour and flavour are much better preserved, but the more general way of sending them to table is to cut them into thin strips.
TIME. Very young beans, 10 to 12 minutes; moderate size, 15 to 20 minutes, after the water boils.
SEASONABLE from the middle of July to the end of September, but may be had forced from February to the beginning of June.
Beans, Broad, à la Poulette. - INGREDIENTS for one vegetable dish. -2 pints of broad beans, 1/2 pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, 1/4 pint of cream or milk, pepper and salt to taste. AVERAGE COST, 1s. 4d.
Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done; then drain them and put them into a stewpan with the stock, BEANS, HARICOT. hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them.
TIME.-10 minutes to boil the beans, 15 minutes to stew them in the stock.
SEASONABLE in July and August.