String Beans with Butter

If the beans be young and tender leave them whole; if large and yet tender, cut them in two or three lengthwise fillets; string and plunge the beans into boiling water in a copper pan; salt and cook them over a brisk fire without covering; keep them slightly hard; drain and throw in cold water, then spread them quickly on a cloth to wipe away all the moisture; put them at once into a vessel with fresh butter divided into small pieces, and stir them about with two forks without breaking, or else toss until the butter is dissolved; season and serve immediately.