Let the peas or beans soak over night in three quarts of cold water. Put the soaked peas or beans into a saucepan with two quarts of water and a ham-bone, if you have it, otherwise it may be omitted. Let simmer for four or five hours, or until the peas or beans are perfectly soft. (Add more water from time to time, if necessary.) Then pass them through a sieve; add to the pulp enough stock, or milk, or water to make a soup of the consistency of cream. Put it again into a saucepan on the fire; season, and add a roux made of one tablespoonful of butter and one tablespoonful of flour cooked together; dilute the roux to smoothness with a little of the soup before adding it to the pot.

The roux will hold the particles of peas or beans in suspension. Without it they are liable to precipitate.

An onion may be boiled with the peas or beans if desired.

Serve croûtons on the soup, or pass them.

BLACK-BEAN SOUP

• 2 cupfuls of black beans.
• Brown stock.
• Brown roux.
• Bouquet of herbs, made of a sprig of parsley, a sprig of thyme, one clove.
• 4 peppercorns, 1 onion.
• Egg balls.
• Thin slices of lemon.
• Force-meat balls.
• White of hard-boiled egg.
• ¼ cupful of sherry or red wine.
• Salt and pepper to taste.

Soak two cupfuls of black beans over night. Put the soaked beans into a saucepan with a bouquet of herbs, and cover them with cold water. Let them boil slowly until tender, which will take several hours, adding more water if necessary. When the beans are very soft remove the bouquet, drain off the water, and[103] pass the beans thr