Remove the ends from 2 lbs of young, green string beans. Wash and cut obliquely. Pour the beans into a crock, add ½ lb butter or more, cover the pot, and set in the oven to stew. Add salt after the beans have finished cooking. For flavoring, add a little fine sugar. Mix and return to the oven briefly. Serve with sippets made from white French bread, 1½ lbs corned beef, ham, the smoked and fried lower jaw of a wild boar, brains, patties, or tongue.