Broken Green Beans No. 2 (Recommended)

(Recipe #25, page 56)

Follow the directions above for stringing, washing, and boiling the beans, but before boiling them break them into 1–1½ inch pieces. Then make a roux with suet, stir in enough milk to allow the beans to stew, add salt if needed and some pepper, let them cook a while in the thickened sauce, and remove the pot from the heat. Now stirring gently, so that the beans do not fall apart, add enough vinegar to give them a slightly sour taste, and serve them with a small bowl of potatoes.

Side dishes the same as for green beans or long beans.

Translated by David Green.


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