String Beans in Gravy

From 1913:

Cut the strings from the beans carefully, using a sharp knife and paring off enough to make sure that there are no strings left on, then cut into inch lengths and boil in salted water until tender.
Mix a tablespoonful each of butter and browned flour together in a saucepan, cooking until they bubble, turn a cup of gravy or of well seasoned soup or stock, stir until smooth; season with salt and pepper and a few drops of onion juice, drain the beans and let them lie in the gravy for five minutes before sending to table.