When tender, they are put on a hot vegetable dish, the stock is rapidly boiled down to a glaze, and poured over them.
Turnips.
Boil according to directions given for cooking carrots. Turnips generally take about half an hour; but the time depends on their age and size. If liked, they may be rubbed through a wire sieve, and mashed with butter, pepper, and salt.
Parsnips.
Cook like carrots. They may be served plain, or rubbed through a wire sieve and mashed with butter, pepper, and salt.
Haricot Beans.
Soak them overnight.
Put them into boiling water with a small piece of butter and a small onion.
Boil gently from three to four hours until quite tender.
Drain them, and before serving shake them over the fire with a little butter, pepper, and salt.