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French Beans No 1

(Pickles.) - (The Lady's Own Cookery Book)







Gather them when very slender; string and parboil them in very strong

salt and water; then take them out, and dry them between two linen

cloths. When they are well drained, put them into a large earthen

vessel, and, having boiled up the same kind of pickle as for cucumbers,

pour as much upon your beans as will cover them well. Strain the liquor

from them three days successively; boil it up, and put your beans into

the vinegar on the fire till they are warm through. After the third

boiling, put them into jars for use, and tie them down.











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