pepper and salt to taste, the juice of 1/2 lemon.
_Mode_.--Cut and boil the beans by the preceding recipe, and when
tender, put them into a stewpan, and shake over the fire, to dry away
the moisture from the beans. When quite dry and hot, add the butter,
pepper, salt, and lemon-juice; keep moving the stewpan, without using a
spoon, as that would break the beans; and when the butter is melted, and
all is thoroughly hot, serve. If the butter should not mix well, add a
tablespoonful of gravy, and serve very quickly.
_Time_.--About 1/4 hour to boil the beans; 10 minutes to shake them over
the fire.
_Average cost_, in full season, about 1s. 4d. a peck.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from the middle of July to the end of September.
BOILED BROAD OR WINDSOR BEANS.