Black Bean Soup

Directions

1. Soak overnight 1 pint of black beans.
2. In the morning put them on to oil in 2 quarts cold water.
3. Simmer about 5 hours, adding more cold water as it boils away (about 1/2 cupful every 1/2 hour), so there will still be 2 quarts when done.
4. Rub through a strainer, put on to boil again ; add 2 teaspoonfuls of salt, 1 saltspoonful each of pepper and mustard, and a pinch of cayenne.
5. As soon as it boils, thicken with 1 tablespoonful of flour and 1 tablespoonful of butter, which have been cooked together.
6. Add more seasoning if required.
7. Slice a lemon and 2 hard-boiled eggs in a tureen, and pour the soup over them.