Some young, green, shelled haricot beans
Boiling water
Salt
A little butter
Butter
Chopped parsley
Salt and pepper
Some lemon juice

"Put some young, green, shelled haricot beans into boiling water, when half-cooked add a pinch of salt, and a little butter. Take them out, drain, and put them at once into a sauce-pan with butter, chopped parsley, salt, pepper, and

some lemon juice. Toss them well, and serve up very hot."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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