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Black Bean Soup

Three cups of beans soaked over night, in two quarts of water; the next day add two more quarts of water, one and one-half pounds of beef and let stand on the stove, where it will keep very warm but not simmer for four hours. Then add one large onion chopped fine, a bunch of thyme and one of parsley, twelve cloves, six pieces of mace, one pint of tomatoes, and a slice of bacon. Let this boil very slowly for an hour and a half, strain through a colander and then through a sieve. Serve in a hot tureen in which are hard boiled eggs, and add a glass of sherry.

— Mrs. George Person