Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 74

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.