Thursday, March 1, 2012

String Beans

These beans are generally marketed while they are unripe, and cooked in the shell; in that condition two quarts of them should be stringed, split in halves, cut in pieces two inches long, and thrown into boiling water with a tablespoonful of salt, but no soda or ammonia should be added, as its action discolors them; a few sprigs of parsley and an ounce of pork can be boiled with them to their improvement; when they are tender, which will be in about half an hour, they should be drained, and served with melted butter, made as for caper sauce, but without the capers.

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