Читать книгу The New Galt Cook Book - Various - Страница 34

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A quart of dried white beans, a shank of beef, a bit of boiled ham (the hock will do) celery and pepper. Soak the beans in cold water over night, in the morning put on your beans to boil with only water enough to cook them well, boil slowly and keep stirring so that it does not burn. Put your meat in another pot, allowing a large quart of water to every pound of meat; season, pepper only, put in the celery cut into small pieces, boil the soup till the meat is all boiled to pieces (do not forget to skim it well), then strain the liquid and put it back in the pot, add the boiled beans and let them boil together until they are thick, strain again and serve.