FLAGOLETS

3 oz. of flagolets, 1/4 pint parsley sauce. Cook the flagolets till
tender, season with pepper and salt, and serve with the sauce. Make it
as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful
of finely chopped parsley, pepper and salt, and a small bit of butter.
Boil up the milk, thicken with the cornflour, previously smoothed with
a spoonful of water; boil up, season, and mix with the parsley before
serving.