Purée of Broad Beans
1 pint of beans
1 slice of bacon or salt pork
2 sprigs of parsley
3 small onions and one clove
¹⁄₂ head of celery
1 quart water or stock
¹⁄₂ pint milk or cream
1 table-spoon butter
1” flour
Boil the beans, one onion, parsley, celery and clove, in one quart of water or stock, until tender. Rub through a sieve into a basin, and set aside.
Slice and boil two onions until tender. Drain them. Melt the butter in a sauce-pan. Add the onions and a little nutmeg and fry until a good brown, stirring in the flour and mixing it smooth. Add the boiling milk. Boil for several minutes, stirring all the time. Press through a sieve, and add to the purée of beans. Season. Heat gently. Serve with croûtons.