(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.