Beans (Scarlet Runners) ‘alla Panna.’
Snap them in two in the middle and string them. Boil for three-quarters of an hour in salted water, then drain away the water, put in a little pepper and salt, and one or more (according to the quantity of beans) cupfuls of cream.
Beet Leaves boiled.
Take the young leaves of white beetroot, tie them together in bunches and put them into boiling water. They can be cooked with butter (like spinach) or served up on buttered toast with sauce ‘Olandese’ (see Sauces, pp. [122], [124]) or Butter sauce.
Beet ‘Gnocchi.’
Wash well and remove the mid-ribs of a bundle of beet leaves, boil, and then throw them into cold water. Dry, mince them very fine, and put them into an earthen pot with four fresh eggs, four ounces of grated cheese, four ounces of curds, or fresh-milk cheese, a little grated nutmeg, and some salt. When pretty dense put it on a well-floured table and make a long roll the size of a finger. Cut into pieces about two inches long, flour them well, and then throw them into an earthen pot of boiling broth. As they come to the surface take them out, drain well, season with butter or rich gravy, a little grated nutmeg, cinnamon, and cheese. They must be cooked over a hot fire.
Beetroot (How to boil).
Wash the beetroot carefully without cutting or scraping it (if the skin is broken the beet loses flavour and colour). Young ones take one hour to boil, old ones four. In winter the beet must be put into cold water overnight to make it tender, those that remain hard are unfit to eat. It must be cooked in boiling water, then put into cold water for five or six minutes, when it can be rubbed with a cloth to take off the peel. Cut into slices, sprinkle with salt and pepper, and pour melted fresh butter over it; or it can be put into the oven to bake. Boiled beetroot when wanted for salad ought to be put into wine vinegar to soak.