Mock Turtle Bean Soup.
1 quart of mock turtle soup beans.
2 onions, chopped.
4 stalks of celery, cut small.
Liquor in which the corned beef of yesterday was boiled.
Pepper.
Dice of fried bread.
1 quart of cold water.
1 tablespoonful of butter rolled in flour.
Soak the beans overnight. In the morning, pour on a quart of cold water, and set them where they will heat for an hour, without burning. Stir up often from the bottom. At the end of this time add the beef liquor (after taking off the fat), the onions, and celery. Cook gently three hours, until the beans are boiled to pieces. Strain, season, put back into the kettle, boil up, season with pepper, stir in the butter rolled in flour. Simmer five minutes, and pour upon the fried bread in the tureen.
If you cannot get the purple “mock turtle soup beans,” use the common white ones.