• 1½ lb. French or runner beans
• 1 oz. butter or margarine
• salt

Wash, top and tail and string the beans. Do not cut up French beans or young runner beans as they lose their flavour in cooking. For older scarlet runners, slice thinly, or, for better flavour, cut into diamonds, i.e. slice them in a slanting direction. Have ready just enough boiling, salted water to cover them and cook them with the lid on the pan. When tender (15–20 min.), drain and reheat in butter or margarine. Serve immediately.