French Beans—Sautés.
Top, tail, and “string” with care. Cut into short pieces. Cook in boiling water, a little salt, until tender—say thirty minutes, if they are full-grown. Drain well; return to the saucepan with two great spoonfuls of butter, salt, pepper, and a teaspoonful of vinegar. Toss until very hot, and turn into a hot, deep dish.