1 tablespoonful of minced carrot.
1 tablespoonful of minced celery.
1 bay leaf.
2 whole cloves.
3 tablespoonfuls of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Soak the beans over night in two quarts of cold water. Pour this water off and rinse the beans in fresh water. Now put them in a stewpan with two quarts of cold water. Cook slowly for two hours. Cook the vegetables in the butter for twenty minutes. On taking them out, add them to the soup. Put the flour into the butter remaining in the pan, and stir until smooth and frothy. Add this mixture to the soup. Now add the other seasonings, and cook for one hour longer. At the end of this time take out the spice and rub the soup through a fine sieve. Return to the fire and add half a pint of hot milk. Stir the soup until it boils; then serve.