French Beans with Force-meat Balls.
Chop the beef taken from the soup when cold. Add one-third as much bread-crumbs, and season well. Put a spoonful of butter into a saucepan, and when it hisses, stir in the meat, then a little browned flour wet up with cold water. Beat an egg light, pour the meat upon it, and mix well. Make into floured balls and fry in hot dripping. Cook the beans as usual and lay the balls about them when dished.