Scarlet Runner and Broad Beans

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Prepare four pounds of scarlet runner beans: trim them all round with a knife to remove all the string and cut them lengthwise into thin slices.
  2. Do not put the prepared beans into cold water.
  3. Have ready a saucepan three parts full of boiling water.
  4. Add the beans to the boiling water with a little salt and a tiny piece of soda.
  5. Boil for twenty minutes if the beans are young and a little longer if they are not quite fresh.
  6. Strain the beans into a colander, then into a vegetable dish.
  7. Prepare broad beans by shucking them.
  8. Treat the broad beans in the same way as the scarlet runner beans (boil them in salted water with soda).
  9. When dished, add a piece of butter to the broad beans.
  10. Sprinkle the broad beans with a little chopped parsley.
Important Note
  1. Never allow vegetables of any kind to be prepared over night.
  2. It will be found that peas or beans will be hard, cabbage or other greens offensive, and potatoes become flabby if prepared the night before.
Original Text
Scarlet Runner and Broad Beans Have four pounds of beans, trim them all round with a knife to remove all the string and cut them lengthwise into thin slices. Do not put them into cold water. Have ready the saucepan three parts full of boiling water. Put in the beans with a little salt and a tiny piece of soda. Boil for twenty minutes if the beans are young and a little longer if they are not quite fresh. Strain into a cullender then into a vegetable dish. Broad beans should be treated in the same way after shucking them. Add a piece of butter when dished and sprinkle over with a little chopped parsley. Never allow vegetables of any kind to be prepared over night. It will be found that peas or beans will be hard, cabbage or other greens offensive, and potatoes become flabby. [Pg 111]
Notes
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