Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a head of lettuce
- one way
- two onions
Directions
melted butter made with cream, or nobler sauces, like Veluute, Bechamel, &c.
Such beans as have passed the prescribed limit, if suffered to grow, will eventually produce haricots, which make most excellent dishes. It is hard to tell whether they are more delicious, fresh or dried. They are more delicate when they are fresh ; but in this form they are a luxury which must be denied to the dwellers in cities, for, although all corn-chandlers keep some sort of dried haricot beans, and there are in London a few Italian ware- houses where the superior kinds are to be got — fresh ones, I apprehend, are not procurable anywhere, as being, like many other good things, accounted unfit for human food by British cooks.
Fresh haricots, or beans proper, are dressed in exactly the same way as French beans; the preliminary boiling, however, differs in this, that they should be boiled in plain water with neither salt nor soda, and that the former alone should be put in at the second stage of the pro- ceedings with the other condiments.
The haricots, or beans proper, of scarlet runners, can be treated as those of French beans ; some of them are of a very pretty pink colour, variegated with blue, but they lose their colours by boiling, and turn slate colour. If, however, the juice of a lemon be put in the water in which they are boiled, they will assume a whitish-pink hue. There are some kinds of runners which have a very thick tough skin to them beans, and these should be treated as follows : Boil with salt, and as soon as the skins begin to crack, throw the beans into cold water; then remove the skin of each, which will come off very easily, and proceed to dress your skinless beans in any of the forms already set forth.
Broad beans should undergo a similar operation before
VEGETABLES.
cooking, if their skin is at all tough ; but it is always better to eat them young, when this process is not neces- sary. I have but one way, besides soups and purees, of cooking them. They should be gathered young, before the skin of the bean hardens, and then let them be boiled in water with a goodly piece of bacon and a sprig or two of savory. When they are done, put your piece of bacon in a dish, drain the beans, toss them for a minute in a saucepan, with plenty of parsley and melted butter made sec. art., and fortify the bacon with a rampart of beans all round it. This is a sort of dish which is improved by the preliminary condiment of a walk of fifteen or twenty miles, and then it is good indeed.
Under certain circumstances I cut runners, and even French beans, in the green state, but then they are not filleted. I cut them diagonally, so as to form lozenges the size of a broad bean, and they are not cooked in water at all, but stewed with butter, onions, and condiments to taste.
Peas are a more refined vegetable, and to be perfect they require the juices of three other leguminous produc- tions, viz., onions, lettuce, and mint. The cook will exhibit her talent in the way she commingles these with peas. The way I do it is this : I tie up into a little bundle a head of lettuce and one or two onions, and throw them in with the peas into plenty of boiling water with salt. When cooked, I strain off all the water, remove the bundle, and serve the peas over a good-sized piece of butter, with which a very small quantity of mint, finely minced, has been mixed up. Sometimes I use parsley and mint in equal quantities.
When the peas are very young, they should not be cooked in water at all, but by the following process :