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Classic
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page 59
put them in, salt and all; make them boil up quick. They will be soon done, and
look of a better green than when growing in the garden. If they are very young,
only take off the ends, break them in two, and dress them in the same manner.
To boil Broad Beans.
Beans require a good deal of water, and it is best not to shell them till just
before they are ready to go into the pot. When the water boils, put them in with
some pick'd parsley, and some salt; make them boil up quick and when you see
them begin to fall they are enough. Strain them off. Garnish the dish with
boiled parsley, and send plain butter in a cup, or boat.
To boil Green Pease.
When your pease 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, throw in a piece of butter as big as a walnut, and stir them about; when
they are enough, strain them off, and sprinkle on a little salt; shake them till
the water drains off, send them hot to table, with melted butter in a cup.
To boil Cabbage.
If your Cabbage is large, cut it into quarters; if small, cut it in half; let
your water boil, then put in a little salt, and next your cabbage, with a little
more salt upon it; make
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