102 f HE" BOOK OF VEGETABLES 



The Dutch Kidney Bean, or Haricot, although culti- 

 vated in France in the ninth century, was only introduced 

 into England at about the beginning of the sixteenth 

 century, the scarlet runner being introduced a hundred 

 years later. Gerard described several kinds of " kidney 

 beans of Brasile," or " Faselles," and said that their 

 "fruit and pods boiled together before they be ripe, 

 and so eaten, are exceedingly delicate meat." 



To boil Broad Beans, 



the water should be boiling vigorously when the 

 shelled beans (which should be much younger than 

 the usual age at which they are cooked) are intro- 

 duced. A salt-spoonful of salt should be added 

 to a quart of water. The beans should be boiled 

 for about twenty to twenty-five minutes, until the 

 skins crack. They may then be drained from water 

 and served with butter, sauce Hollandaise, or Beurre 

 fondu ; or the beans may be taken from the pan, and 

 their skins rubbed off by means of a warm cloth, the 

 centres being heated in a simple sauce, or minced with 

 herbs and butter. 



Beans and Onions 



An excellent bean dish is the following : Fry 

 in a little butter a moderate-sized onion, with a 

 sprig or two of sweet herbs. Place these, together 

 with a quart of young broad beans which have been 

 shelled, in a saucepan containing a quart of boiling 

 water. Season with pepper and salt, and, if desired, 

 add also a few tomatoes. Boil gently for about three 

 quarters of an hour, adding a little more water if 

 needed, and serve. Or a little ham and a tumbler of 

 wine with a couple of ounces of sugar may be added, 

 instead of the tomatoes, about twenty minutes before 

 serving. 



