1 pt. black beans
2 qts. water
1 small onion
2 stalks celery, or
¹⁄₄ teaspoon celery salt
2 teaspoons salt
¹⁄₈ teaspoon pepper
¹⁄₄ teaspoon mustard
Cayenne
3 tablespoons butter
1¹⁄₂ tablespoons flour
2 hard-cooked eggs
1 lemon
Soak the beans over night, drain them and add the two quarts of water.
Cook the onion in one-half of the butter; add onion and celery to the
beans, and, when boiling, put them into a cooker for from eight to
twelve hours. Rub the soup through a strainer, add the seasonings, bind
it, and when it has boiled for five minutes pour it over the sliced
eggs and lemon in a soup tureen.
Serves eight or ten persons.