Soak over night a pint of black beans in a quart of water. In the
morning drain, and cover with fresh water, set the saucepan on the
stove; when the water comes to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices of carrot and
turnip and green pepper fry in a heaping tablespoonful of butter, add to
the beans with a bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire, and if it is
too thick add more water. Have a hard boiled egg and half a lemon cut
into dice, and meat balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are cooked. Drop the
balls into the soup, and when hot pour the soup over the lemon and egg
in the tureen and serve.
Entrees.