a small bunch of savoury herbs, including parsley, a small lump of
sugar, the yolk of 1 egg, 1/4 pint of cream, pepper and salt to taste.
_Mode_.--Procure some young and freshly-gathered beans, and shell
sufficient to make 2 pints; boil them, as in the preceding recipe, until
nearly done; then drain them and put them into a stewpan, with the
stock, finely-minced herbs, and sugar. Stew the beans until perfectly
tender, and the liquor has dried away a little; then beat up the yolk of
an egg with the cream, add this to the beans, let the whole get
thoroughly hot, and when on the point of simmering, serve. Should the
beans be very large, the skin should be removed previously to boiling
them.
_Time_.--10 minutes to boil the beans, 15 minutes to stew them in the
stock.
_Average cost_, unshelled, 6d. per peck.
_Seasonable_ in July and August.
ORIGIN AND VARIETIES OF THE BEAN.--This valuable plant is said
to be a native of Egypt, but, like other plants which have been
domesticated, its origin is uncertain. It has been cultivated in
Europe and Asia from time immemorial, and has been long known in
Britain. Its varieties may be included under two general
heads,--the white, or garden beans, and the grey, or field
beans, of the former, sown in the fields, the mazagan and
long-pod are almost the only sorts; of the latter, those known
as the horse-bean, the small or ticks, and the prolific of
Heligoland, are the principal sorts. New varieties are procured
in the same manner as in other plants.
BOILED BEETROOT.