Cut enough young beans into strips to make a good flanc dish; have a
stewpan with a gallon of water in which you have put a quarter of a
pound of salt, when boiling put in the beans, which boil very fast till
tender; when done strain them off, lay a bed of them upon your dish,
upon which lay two pats of butter, sprinkle them over with pepper and
salt, then more beans, proceeding thus till you have formed a pyramid,
serve very hot.