* * * * *
FRENCH BEANS.
Cut off the stalk end first, and then turn to the point and strip off
the strings; if not quite fresh, have a bowl of spring water, with a
little salt dissolved in it, standing before you; as the beans are
cleansed and trimmed, throw them in; when all are done, put them on the
fire in boiling water, with some salt in it; when they have boiled
fifteen or twenty minutes, take one out and taste it; as soon as they
are tender, take them up, and throw them into a colander to drain. To
send up the beans whole, when they are young, is much the best method,
and their delicate flavour and colour is much better preserved. When a
little more grown, they must be cut lengthwise in thin slices after
stringing; and for common tables, they are split, and divided across;
but those who are nice, do not use them at such a growth as to require
splitting.
* * * * *
ARTICHOKES.
Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
they are tender, which will take an hour and a half, or two hours: the
surest way to know when they are done enough, is to draw out a leaf;
trim them, and drain them on a sieve, and send up melted butter with
them, with some put into small cups, so that each guest may have one.
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