Black Bean Soup

The night before the soup is desired, soak the beans in some water, and on the following morning drain off the beans and place in a saucepan with some fresh water. When boiling, remove to one side of the fire and let them simmer for six hours. Put in with the beans a bunch of sweet herb, one large onion, a slice of carrot and turnip and a stalk or two of celery, all of which have been finely chopped and fried in butter. Add a little whole allspice, cloves, mace and cinnamon, and pour in some of the stock. Put a lump of butter and an equal quantity of flour on a saucepan and stir over the fire till brown, then stir it into the soup and keep it simmering for an hour. Place some sliced lemon in a soup-tureen, pour in the soup through a fine hair sieve and serve with a dish of egg-balls.