Beans (Broad) ‘Al Burro’
Shell one quart of fresh young broad beans and put them in cold water. Put two quarts of water in a sauce-pan and add a slice of ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and one bay leaf. Boil for a quarter of an hour, then take out the ham, etc., and put in the beans. Strain as soon as they are tender, add four ounces of fresh butter and put them on the fire for a few minutes before serving.