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Stock for Clear Soup

1 pound butter beans 2 quarts water 6 ounces onions 4 ounces leeks 6 ounces turnips 6 ounces carrots 2 ounces celery 1 ounce parsley 2 teaspoons salt 1 bay-leaf 1 teaspoon dried herbs 2 ounces butter Wash the beans, and soak all night in three pints of water. Cut up the carrots, turnips, onions, celery, leeks, and parsley, into small pieces, and fry in the butter. Add the beans, the water in which they were soaked, the salt, and the herbs and bay-leaf tied up in muslin. Bring slowly to boiling point; then add the remaining pint of water, and simmer for two hours. Strain through a hair sieve, and leave until the next day.