Soak a pint of marrowfat beans over night in water enough to cover them.
In the morning drain, and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain. Add to the stock a
little summer savory, two ounces of butter and a cup of cream or rich
milk, season with salt and pepper. When the soup comes to a boil, cut
two slices of toast into dice, and four hard-boiled eggs in slices, put
in the tureen and pour the soup over them and serve.