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Butter-Bean Stock

1/2 pound butter beans 3 quarts water 1 teaspoon salt 1 ounce onion 1 ounce carrot 1 ounce celery Wash the beans, and soak them in one quart of water all night. Skin them, and tie them up in a muslin. Put them into a saucepan, with the skins and the water in which they were soaked, and two quarts besides. Add the salt, bringing to a boiling point. Skim, and add the vegetables. Boil gently for two hours. Take out the beans, strain, and the stock is ready for use.