Purée of Black Beans
¹⁄₂ pint black beaus
1 quart water
1 carrot (grated)
1 onion
¹⁄₂ head celery
1 table-spoon butter
1 ” brown roux
2 ozs. raw ham or salt pork
2 cloves
1 bouquet herbs
1 lemon
2 hard-boiled eggs
1 glass sherry
Soak the beans over night. Drain. Put them in a sauce-pan with one quart cold water, and the ham or pork, the celery, grated carrot, herbs and cloves pounded. Slice the onion. Fry it in the butter. Add it to the beans, etc. Simmer for four or five hours. As the water boils away add cold water to keep it to the same quantity. Put through a sieve. Return to the fire. Season with salt, pepper, and a little mustard. Stir in a table-spoonful of brown roux (see [p. 13]). Just before serving add the juice of half a lemon and a glass of sherry.
Slice the hard-boiled eggs and half a lemon and put in the soup tureen. Pour the soup over it. Force-meat balls ([p. 104]) also may be served with this purée.
Purée of Broad Beans
1 pint of beans
1 slice of bacon or salt pork
2 sprigs of parsley
3 small onions and one clove
¹⁄₂ head of celery
1 quart water or stock
¹⁄₂ pint milk or cream
1 table-spoon butter
1 ” flour
Boil the beans, one onion, parsley, celery and clove, in one quart of water or stock, until tender. Rub through a sieve into a basin, and set aside.
Slice and boil two onions until tender. Drain them. Melt the butter in a sauce-pan. Add the onions and a little nutmeg and fry until a good brown, stirring in the flour and mixing it smooth. Add the boiling milk. Boil for several minutes, stirring all the time. Press through a sieve, and add to the purée of beans. Season. Heat gently. Serve with croûtons.
Purée of Carrots
2 large carrots
1 ” onion
1 ” turnip
1 quart beef stock