Black Beau Soup

Ingredients

• three pints of black beans
• two pounds of beef
• one grated carrot
• two onions
• six quarts of water
• twelve whole cloves
• two lemons
• three hard-boiled eggs
• one lemon
• a dash of red pepper
• Sherry wine to taste

Method

1. 1

   Soak the black beans overnight.

2. 2

   Boil them with beef, grated carrot, onions, and water until soft.

3. 3

   Add cloves, strain, and heat.

4. 4

   Mix in lemon juice, sliced eggs, sliced lemon, red pepper, and Sherry.

5. 5

   Serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 54. The excerpt below is the record exactly as published.

Black Beau Soup Take three pints of black beans and soak them over night. Put them to boil early in the morning with two pounds of beef, one grated carrot, two onions, and six quarts of water. Boil until the beans are soft. Then put in twelve whole cloves. Strain through a fine sieve, being careful to get ali the pulp through. Heat the mixture thoroughly, and add the juice of 94 MB8. 8EELT"8 COOK BOOK two lemons, three hard-boiled eggs cut in slices, one lemon cat in slices, a dash of red pepper, and Sherry wine to taste

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