io 4 THE BOOK OF VEGETABLES 



the rest in a vegetable dish. The remainder of the 

 liquid makes excellent second stock." 

 Another old favourite dish is 



Baked Beans and Pork. 



Put a knuckle of pork and a little salt into an earthen- 

 ware jar which holds five quarts. Then fill it half full 

 with shelled Broad Beans, and add cold water up to the 

 brim. Put on the lid of the jar, which must have a hole 

 in it to allow the steam to escape. Set the jar in the 

 oven, and let it remain there twelve hours. The beans 

 and meat will be perfectly cooked by that time in rich 

 gravy. The gravy will form a jelly when cold. 



Like Broad Beans, 



French Beans 



also should be used at a much younger stage than 

 is usually the case. They do not then require 

 stringing, which process, as Mrs Roundell points out, 

 lets out some of the flavour. Neither, unless they 

 are very old, should French Beans be sliced. They 

 should be boiled, in exactly the same way as directed 

 for shelled Broad Beans, until they are tender. Serve 

 with Beurre fondu, or Sauce Hollandaise. Unless they 

 are too old, French Beans should never be cooked 

 in any other way than the above ; but old ones 

 may be cooked by slicing them and stewing them in 

 a minimum of well-seasoned stock until tender, finally 

 thickening the stock with egg and pouring it over them. 

 A number of excellent Italian recipes are given in 

 "Leaves from our Tuscan Kitchen," by Janet Ross. 

 This is a recipe for 



Beans alia Crema. 



Take a pint of French Beans which have been nearly 

 cooked by the process of boiling, and, having dried them, 



