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"First, you get a pint and a half of good sound beans
"First, you get a pint and a half of good sound beans — I don't think there is much difference in beans, whether they are big or little — and pick 'em over and stand them for an hour in a bowl of cold water. Take three pounds of meat or a shin-bone, and put the beef in 4 quarts of cold water, and let it boil. Fry an onion and put that in, with say 6 whole cloves and a dozen peppers (the small cayenne peppers, the same that are used in making pepper sauce), and some parsley, with a tablespoon of salt. Let it boil for two hours, and you keep skimming. As fast as the water boils away, you keep adding a little hot water. When the concern is cooked, take a colander and strain your soup through it, mashing up the beans and keeping out the meat and the bean skin. If you want to be superfine, you can hard boil an egg, and slice white and yellow through, and put them in the tureen; likewise some slices of lemon. Bits of toast don't go bad with it. If you happen to be cruising south, just you use, instead of the New England bean, the Georgia or South California cow-pea. "
Remarks. —The author never had any soup he liked better than this, although the following is very nice.
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