American Cookery

page 47

them over with salt, stir them together, as soon as your water boils put them in
and make them boil up quick, they will be soon done and they will look of a
better green than when growing in the garden; if they are very young, only break
off the ends, then break in two and dress them in the same manner.

      To boil broad Beans.
Beans require a great deal of water and it is not best to shell them till just
before they are ready to go into the pot, when the water boils put them in with
some picked parsley and some salt, make them boil up quick, when you see them
begin to fall, they are done enough, strain them off, garnish the dish with
boiled parsley and send plain butter in a cup or boat.

      To boil green Peas.
When your peas are shelled and the water boils, which should not be much more
than will cover them, put them in with a few leaves of mint, as soon as they
boil put in a piece of butter as big as a walnut, and stir them about, when they
are done enough, strain them off, and sprinkle in a little salt, shake them till
the water drains off, send them hot to the table with melted butter in a cup or
boat.

      To boil Asparagus.
First cut the white ends off about six inches from the head, and scrape them
from the green part downward very clean, as you scrape them, throw them into a
pan of clear water, and after a little soaking, tie them up in small even
bundles, when your water boils, put them in, and boil them quick; but by over
boiling they will lose their heads; cut a slice of bread for a toast, and toast
it brown on both sides; when your asparagus is done, take it up carefully; dip
the toast in the asparagus water, and lay it in the bottom of your dish; then
lay the heads of the asparagus on it, with the white ends outwards; pour a
little melted butter over the heads; cut an orange into small pieces, and stick
them between for garnish.

< last page | next page >

Classic
Cook Books