These beans should be young, tender, and fresh gathered. Remove
the strings with a knife, and take off both ends of the bean. Then
cut them in two or three pieces only; for if split or cut very
small, they become watery and lose much of their taste. They look
best when cut slanting. As you cut them, throw them into a pan of
cold water, and let them lay awhile. Boil them an hour and a half.
They must be perfectly tender before you take them up. Then drain
and press them well, season them with pepper, and mix into them a
piece of butter.