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Beans, Broad or Windsor, to Stew

Have ready a good rich brown gravy. Cut up some small onions, chives, and parsley; throw them into the gravy and simmer for ten minutes before the beans are put in. Sprinkle a quart of beans with two tea-spoonfuls of salt, one of pepper, and one of sugar, mix together and put them into the gravy. Stir the beans gently over a slow fire till the gravy is absorbed by them. In ten minutes serve them up. Probable cost, 6d. a peck. Sufficient for a dish.