Black Bean Soup

Ingredients

• One quart of black beans
• 2 pounds of beef
• Pepper to taste
• Salt to taste
• 1 good sized onion
• 3 cloves
• a little lemon peel

Method

1. 1

   Soak the black beans overnight.

2. 2

   Boil until soft with the beef, pepper, salt, onion, and cloves.

3. 3

   Strain and pour over sliced hard-boiled eggs, lemon juice, and sherry wine.

As published

This recipe was extracted from Delicate dishes (1896), page 2. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. One quart of black beans, soaked over night. Boil until soft with 2 pounds of beef, pepper and salt, good sized onion, with 3 cloves in it, a little lemon peel. Strain and pour it over 2 hard-boiled eggs, sliced thin, juice of ^ a lemon and a wine glass of sherry wine. F. C. Van Wyck. BOUILLON. Pour I quart of cold water over 2 pounds of lean beef, chopped fine. Let it simmer 4 hours. Strain, cool and stir in the beaten white of i egg. Boil until clear, season with salt and white pepper, color with i tea- spoonful of burnt brown sugar, strain and serve. Mrs. Miller. SALSIFY, OR OYSTER PLANT SOUP. One dozen salsify roots, scraped, sliced and put into one pint of boiling water; boil slowly until tender, add I quart of milk i tablespoonful of butter, 2 of flour, rubbed together, 6 whole allspice, i blade of mace, i bay leaf. Stir until it boils. Add salt and pepper, and let it stand ten minutes on the back of the stove. Remove bay leaf and serve. Selected. VERT PRE. Cook I quart of spinach leaves with a teaspoonful of salt in ^ pint of water for 10 minutes, drain, return "Use Imperial French Poultry Seasoning." SOUPS. 9 to kettle, add 2 tablespoonfuls of butter, }4 pint of peas, I bay leaf, i sprig of parsley, 1 small onion and 3 pints of stock. Cook ^ hour, press through sieve and return to kettle. Moisten 2 tablespoonfuls of arrow- root, add, stir, and as soon as it boils add % pint of cream, salt and pepper. Serve with fried bread cut in small squares. CREAM OF CELERY SOUP. Boil I large head of celery in i pint of water ^ hour. Boil i pint of milk with i large slice of onion, a blade of mace; mix i tablespoonful of flour smoothly in a little cold milk and stir into the boiling milk. Mash the celery in the water in which it was cooked, and cook ten minutes longer; then stir it into the boiling milk, add i tablespoonful of butter, salt and pepper and serve at once. Mrs. E. G. Gilbert. BISQUE OF OYSTERS. One quart of fair-sized fresh oysters, i quart of rich milk or cream, 8 soda crackers, rolled, a teaspoonful of beef extract, a saucerful of finely minced celery, 2 tablespoonfuls of butter, worked into an equal quantity of flour, the yolks of 3 eggs, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.