Average cost, in full season, about 1s. 4d. a peck.
Sufficient for 4 or 5 persons.
Seasonable from the middle of July to the end of September.
BOILED BROAD OR WINDSOR BEANS.
1092. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
[Illustration: BROAD BEAN.]
Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient.—Allow one peck for 6 or 7 persons.