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HARICOT BEANS (a la Maitre d'Hotel)

Soak a pint of haricots overnight. Put them in a saucepan with three pints of cold water and a tea-spoonful of salt, and simmer for three hours. Try them by pressing between the fingers. When done they will crush readily and look floury. Drain them thoroughly, rinse and wipe the stewpan. Put back the haricots into it, and stir in two ounces of butter, add a pinch of pepper, a salt-spoonful of salt, three table-spoonfuls of the water in which they were boiled, and a dessert-spoonful of parsley finely chopped up and washed. Mix well together and serve.