1 pt. black beans. 3 slices each of turnips and carrot. 3 qts. boiling water. 1/4 blade of mace. 1 pt. stock. Celery, or celery seed. 6 whole cloves. 2 tablespoonfuls butter. 6 whole allspice. 2 tablespoonfuls flour. Pepper and salt. 1 small onion.

Soak the beans over night. Pour off the water in the morning, add 3 qts. boiling water, and boil gently 6 to 8 hours. When done there should be 1 qt. water. Add 1 pt. stock and seasoning. Fry the onion, carrot and turnip (cut fine) in butter. Take up when golden brown, add to soup, and in the same frying pan add flour and brown it in the butter. Add to soup and simmer 1 hour. Rub through a sieve. (It should be like thick cream.) Add pepper, salt, thin slices of lemon, and hard boiled egg. A glass of sherry is an improvement.