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French Beans No 2

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

Take from the small slender beans their stalks, and let them remain

fourteen days in salt and water; then wash and well cleanse them from

the brine, and put them in a saucepan of water over a slow fire,

covering them with vine-leaves. Do not let them boil, but only stew,

until they are tender, as for eating; strain them off, lay them on a

coarse cloth to dry, and put them into pots; boil and skim alegar, and

pour it over, covering them close; keep boiling in this manner for three

or four days, or until they become green; add spice, as you would to

other pickles, and, when cold, cover with leather.

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