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HARICOT BEANS, TO BOIL (another way)

Soak and boil a quart of the beans, as in the last recipe. Drain them, and keep them hot. Mix an ounce of flour very smoothly over the fire with two ounces of fresh butter, add a quarter of a pint of boiling stock or water, a little salt and pepper, and a table-spoonful of scalded and chopped parsley. Put in the beans, shake the saucepan over the fire till they are well mixed with the sauce, and serve as hot as possible. The flour and gravy may be omitted, and a little lemon-juice squeezed over the beans just before they are sent up to table. Time, two hours to boil the beans. Probable cost, 4d. per quart. Sufficient, one quart for eight or ten persons.