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Beans, French, to Stew

This is an excellent accompaniment to venison, veal, or any other cutlets. The beans should be cut, boiled, and drained according to recipe given for boiled beans. Then take a rich brown gravy, well flavoured with pepper and salt, put it into a stewpan, and when hot add the beans and simmer over a slow fire. Shake the pan to prevent them from burning, and serve in fifteen minutes. The cutlets may be put in the centre, or they may be served on the beans and gravy. Probable cost, 2d. to 4d. per pound.