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String Beans with Gravy

Put some string beans which have been cooked and allowed to become quite cold into a saucepan with a little chopped parsley and onions fried in butter, seasoning to taste with salt and pepper, and toss over the fire for about ten minutes. Then pour in sufficient stock and gravy from roasted meat to moisten and cook gently for fifteen minutes; skim off the beans and place on a dish, add the yolks of two or three eggs to the gravy to thicken it and pour over the beans, serving them hot.

String Beans with Parsley and Butter Place a good-sized lump of butter in a saucepan, sprinkle in a few green parsley leaves, add the beans, then stir until the butter is melted, the beans coated with it and the parsley is equally spread over them. Cover the pan over and place on side of the fire, cook for twenty minutes, and serve. White Beans and boiled Pork Select a suitable piece of pork, score the skin and boil for half an hour. For each pound of meat, take one quart of beans that have been soaked over night in soft water. Place them in cold water on the stove to boil, and when they become soft, drain off the water and set the pork in a deep dish on a layer of the beans, covering it nearly over with the remainder; and add a little warm water; then bake to a nice brown. A little moist sugar mixed with beans before placing them in the dish is considered an improvement by some.