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Classic
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page 256
chop fine. Use plenty of water to boil parsley, as a little water toughens it,
and turns it brown.
Never soak dried beans in cold water as it extracts the nutritious portion of
the bean. They should be washed first in warm water, then in cold, tied in a
cloth and dropped into boiling water, with a little salt in it and be kept
boiling for four hours. Then they are nice baked around pork, or served with
gravy. To make a puree of them you throw them when boiled, into cold water, when
the skins will drop off easily, and you can mash them through a sieve or
colander and season with butter, pepper, and salt.
Open the oven door, when baking meat, to let off the burnt, scorched air. The
oven should be very hot, and the meat well larded, or covered with fat, or
dripping, then well floured; this keeps in the juices and renders the meat
tender.
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