Boil the beans as in the last, then put two tablespoonfuls of chopped
onions in a stewpan with an ounce of butter, stir over the fire till
they become rather yellowish, then add half a pint of brown sauce (No.
1) and a piece of glaze the size of a walnut; boil a few minutes, then
add the beans, drain quite dry, season rather high, and when quite hot
pour them upon your dish and serve.