Note.—In boiling beetroot great care must be taken not to damage the skin otherwise it will "bleed," becoming white and tasteless. Should the skin be accidentally broken it is better to bake them in a moderate oven, previously covering the damaged parts with a little flour paste.
Beetroot (Fr. betterave).—The geographical distribution of the natural order, Chonopodiaceae, to which the beetroot belongs, is most common in extra tropical and temperate regions, where such plants grow as weeds, frequenting waste places, and on marshes by the sea shore. They are characterized by the large quantity of mucilage, sugar, starch, and alkaline salts which are found in them. Many are used as pot-herbs, and some are medicinally valuable as vermifuges and emetics. The root of the red beet is very wholesome and nutritious. From the white beet sugar is obtained, and the manufacture of beet-sugar is an important industry in France, Germanv, Belgium, Holland, and other countries. Excellent beer is produced from the beet, which also yields a spirit of good quality.
See Beetroot, Boiled. Recipe No. 1454.
1456.—BROAD, OR WINDSOR BEANS. (Fr.—Fèves à la Maître d'Hôtel.)
Ingredients.—1 peck broad or Windsor beans, salted water, parsley sauce (see Sauces).
Method.—This favourite vegetable to be nice should be young and freshly gathered. After shelling the beans, put them into boiling water, salted to taste, and boil rapidly until tender. Drain them well in a colander; dish, and serve separately a boat of parsley sauce. Boiled bacon often accompanies this vegetable, but should be cooked separately. This dish is usually served with the beans laid round the bacon, and the parsley butter sauce in a tureen. Beans also make an excellent garnish to a ham: when used for this purpose they should have their skins removed.
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer. Average Cost, unshelled, 6d. to 10d. per peck. Allow 1 peck for 6 or 7 persons. Seasonable in July and August.
1457.—BROAD BEANS, WITH PARSLEY SAUCE. (Fr.—Fèves à la Poulette.)
Ingredients.—2 pints of broad beans, ½ a pint of stock, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, ¼ of a pint of cream, pepper and salt to taste.
Method.—Procure some young and freshly gathered beans, and shell sufficient to make 2 pints; boil them, as in the preceding recipe, until nearly done, then drain them and put them into a stewpan, with the stock, finely-minced herbs, and sugar. Stew the beans until they are perfectly tender and the liquor has reduced a little, then beat up the yolk of an egg with the cream, and add this to the beans. Let the whole get thoroughly hot, and, when on the point of simmering, serve. Should the beans be very large, the skins should be removed previously to boiling them; they are, however, more quickly removed after they are boiled.