BROAD BEANS IN ITALIAN STYLE
One quart of beans, ¹⁄₄ pint sieved tomatoes, vegetable stock, 1 small onion, 2 ozs. butter, seasoning, potato border, 2 or 3 eggs, parsley.
Method.—Mince the onion and fry it in a stewpan until it begins to change colour (it must on no account be allowed to get brown) in one ounce of butter; then add a quart of shelled beans, which are still quite small, and pour in sufficient nicely-flavoured vegetable stock to cover them; place a sheet of buttered paper over them before putting on the lid, and let them simmer gently until they are tender, adding a little more stock if necessary, but when done it should be nearly all absorbed. Have ready a neatly-made border of mashed potato, which has been baked until brown in the oven, and the tomato pulp hot in a small saucepan; add the remaining ounce of butter to it and season with salt, pepper, and a dust of castor sugar; fill the border with the beans, pour the tomato pulp over them, scatter the surface with chopped parsley and garnish with little heaps of buttered egg.