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From: The Thorough Good Cook

Entrees: 33. Beans and Bacon

Windsor beans should be served young, and fresh gathered. Boil them in salt and water; when done, drain them, and lay the bacon over the beans without any sauce. The bacon should be fat, and nicely boiled. Send up separately, in a sauce-boat, chopped parsley in melted butter. Beans are likewise an excellent garnish to a ham; serve them plain around it. Duffin beans are a very good substitute for Windsor, only skin them before boiling.

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