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Stewed White Beans

Boil the beans until quite tender; remove the rind from some streaky bacon and cut into pieces an inch long and half an inch thick, scald for five minutes in boiling water, drain and put in a stewpan and stir over the fire until of a light brown color, then add a little flour and stir for a few minutes longer; add a cupful of claret wine and a little water, seasoning with pepper, and simmer for twenty-five minutes. Drain the beans, place them in the stewpan with the bacon, adding a little butter, and toss over the fire till the butter is melted, and serve very hot.