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Classic
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page 104
are boiled in, the better they will look; if boiled in a small quantity of
water, they will taste bitter; when the water boils, put in a small handful of
salt, and then your vegetables; they are still better boiled with bacon in the
Virginia style: if fresh and young, they will be done in about twenty
minutes--drain them on the back of a sieve, and put them under the bacon.
FRENCH BEANS.
CUT off the stalk end first, and then turn to the point and strip off the
strings; if not quite fresh, have a bowl of spring water, with a little salt
dissolved in it, standing before you; as the beans are cleansed and trimmed,
throw them in; when all are done, put them on the fire in boiling water, with
some salt in it; when they have boiled fifteen or twenty minutes, take one out
and taste it; as soon as they are tender, take them up, and throw them into a
colander to drain. To send up the beans whole, when they are young, is much the
best method, and their delicate flavour and colour is much better preserved.
When a little more grown, they must be cut lengthwise in thin slices after
stringing; and for common tables, they are split, and divided across; but those
who are nice, do not use them at such a growth as to require splitting.
ARTICHOKES.
SOAK them in cold water, wash them well, then put them into plenty of boiling
water, with a handful of salt, and let them boil gently till they are tender,
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