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Dry Beans Maitre d'hotel


When boiled, drain and put them in a saucepan with about three ounces of butter for a quart of beans, stir now and then, and when the butter is melted, add salt, pepper, a teaspoonful of chopped parsley, and a few drops of vinegar; just mix and serve.


Hand-Book of Practical Cookery (1884).


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