1 pt. beans
2 qts. water or stock
1 onion
¹⁄₂ lb. lean, raw beef, if stock is not used
2 tablespoons Chili sauce
2 tablespoons butter
2 tablespoons flour
2¹⁄₂ teaspoons salt
¹⁄₄ teaspoon pepper
2 stalks celery
Wash and soak the beans over night, cut the meat small, and pan-broil
the pieces in a dry, hot frying pan till brown. Put all the ingredients
except the butter and flour into a cooker-pail, and when they are
boiling put them into a cooker for from nine to twelve hours. Rub the
soup through a strainer, and bind it.
Serves eight or ten people.