Beans (Broad) ‘Alla Romana’
Chop up one small onion and four or five sage leaves, and fry brown in butter. Put in a quart of young shelled broad beans, cover them with boiling water and stew over a very slow fire for twenty minutes, add the strained juice of six tomatoes (or some tomato conserve), with salt and pepper to taste. Add boiling water whenever necessary, and stir often, to prevent the beans from sticking to the sauce-pan. Stew for twenty or twenty-five minutes, and serve very hot.