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Beans (Until tender This can be)

until tender. This can be ascertained by pressing the bean between the thumb and forefinger; if it mashes easily drain at once. Put them back into the saucepan, add a tablespoonful of butter, one tablespoonful of lemon juice; chop a teaspoonful of parsley very fine, add to it one gill of the liquor in which the beans were boiled, mix with it one tablespoonful of flour, add to the beans. Stir very gently until boiled and serve.