§ XIX Peeled Windsor Beans. (Fèves de Marais Dérobées.)
In order to preserve Windsor beans stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the water-bath, which is made to boil an hour and half.
← Back to The Art of Preserving All Kinds of Animal and Vegetable Substances