Black Bean Soup

Ingredients

• A pint of black beans
• three quarts of water
• a quart of stock
• six whole cloves
• six whole allspice
• a small piece of mace
• a small piece of cinnamon
• stalk of celery
• a bouquet of sweet herbs
• one good-sized onion
• one small slice of turnip
• one small slice of carrot
• three tablespoonfuls of butter
• a spoonful of flour

Method

1. 1

   Soak black beans overnight in three quarts of water.

2. 2

   In the morning, pour off the water and add fresh water.

3. 3

   Boil gently for six hours until one quart remains.

4. 4

   Add stock, spices, celery, herbs, onion, turnip, and carrot fried in butter.

5. 5

   Cook flour in remaining butter until brown, add to soup, and simmer for one hour.

6. 6

   Season with salt and pepper, then strain and serve with lemon and egg balls.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 32. The excerpt below is the record exactly as published.

Black Bean Soup. A pint of black beans, soaked over night in three quarts of water. Tn the morning pour off this water, and add three quarts of fresh. Boil gently six hours. When done, there should be one quart. Add a quart of stock, six whole cloves, six whole allspice, a small piece of mace, a small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also one good-sized onion and one small slice each of turnip and carrot, all cut fine and fried in three table - spoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown. Add to soup, and simmer all together one hour. Season with salt and pepper, and rub through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup. Scotch Broth. Two pounds of the scraggy part of a neck of mutton. 90 MISS PARLOAS MW COOK BOOK. Cut the meat from the bones, and cut off all the fat. Then cut meat into small pieces and put into soup pot with one large slice of turnip, two of carrot, one onion and a stalk of celery, all cut fine, half a cup of barley and three pints of cold water. Simmer gently two hours. On to the bones put one pint of water ; simmer two hours, and strain upon the soup. Cook a table-spoonful of flour and one of butter together until perfectly smooth ; stir into soup, and add a teaspoonful of chopped parsley. Season with salt and pepper. Meg Merrilies' Soup. One hare, one grouse, four onions, one small carrot, four slices of turnip, a bouquet of sweet herbs, three table-spoon- fuls of rice flour, four table-spoonfuls of butter, half a cup- ful of stale bread, half a cupful of milk, one egg, six quarts of water. Wash the grouse and hare and put to boil in the six quarts of cold water. When this comes to a boil, skim, and set back where it will simmer for one hour. Then take out the hare and grouse and cut all the meat from the bones. Return the bones to the soup and simmer two hours longer. Cut the meat into handsome pieces, roll in flour, and fry in the butter till a rich brown. Set aside for the present. Slice the onions, and fry in the butter in which the meat was fried ; when brown, add to the soup. Make force-meat balls of the livers of the hare and grouse (which have been boiled one hour in the stock) , the egg, bread and milk. Boil the bread and milk together until a smooth paste. Mash the livers with a strong spoon, then add bread and milk and the egg, unbeaten. Season well with pepper and salt and, if you like, with a little lemon juice. Shape into small balls and fry in either chicken fat or butter. Put these into the soup twenty minutes before dishing. Have the turnip and carrot cut into small pieces and cooked one SOUPS. 91 hour in clear water. When the bones and the onions have simmered two hours, strain and return to the soup pot. Add the fried meat and vegetables. Mix the rice flour with a cupful of cold water ; add to the soup, season with salt and pepper, simmer ten minutes. Add force-meat balls and simmer twenty minutes longer. Okra Soup. One cold roast chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, salt, pepper, three table-spoonfuls of flour. Cut the okra pods into small pieces. Slice the pork and onion. Fry the pork, and then add the onion and okra. Cover closely, and fry half an hour. Cut all the meat from the chicken. Put the bones on with the water. Add the okra and onion, first being careful to press out all the pork fat possible. Into the fat remaining put the flour, and stir until it becomes a rich brown ; add this to the other ingre- dients. Cover the pot, and simmer three hours ; then rub through a sieve, and add the stock, salt and pepper and the meat of the chicken, cut into small pieces. Simmer gently twenty minutes. Serve with a dish of boiled rice. Okra Soup, No. 2. One pint of green okra, one of green peas, one of green corn, cut from the cob, half a pint of shell beans, two onions, four stalks of celery, two ripe tomatoes, one slice of carrot, one of turnip, two pounds of veal, quarter of a pound of fat ham or bacon, two table -spoonfuls of flour, fouf quarts of water, salt, pepper. Fry the ham or bacon, being careful not to burn. Cut the veal into dice ; roll these in the flour and fry brown in the ham fat ; then put them in the soup pot. Fry the onion, carrot and turnip in the remaining fat. Add these to the veal, and then add the okra, cut into small pieces, the shell beans, celery and water. Simmer two 92 MISS PARLOAS NEW COOK BOOK. hours, and then add the tomatoes, corn, peas and salt and pepper. Simmer half an hour longer and serve without straining. If dried okra be used for either soup, half the quantity given in the recipes is sufficient. Okra is often called gumbo. The same kind of a soup is meant under both names. Grouse Soup. The bones of two roasted grouse and the breast of one, a quart of any kind of stock, or pieces and bones of cold roasts ; three quarts of cold water, two slices of turnip, two of carrot, two large onions, two cloves, two stalks of celery, a bouquet of sweet herbs, three table- spoonfuls of butte

Cook this with the app: pantry check, scaling, and the assistant.