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Potage, Soisson

Soak a pint dry white beans in plenty of cold water for six hours at least. Drain, place in a saucepan with two ounces salt pork cut in small pieces, half pound mutton bones, a sliced each carrot and onion, two bay leaves, one bean garlic and two cloves. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper, cover pan and let simmer for two hours, mixing once in a while, remove and press pieces through sieve into a vessel. Remove stalks and stale leaves from a quart fresh sorrel, thoroughly wash in plenty of cold water, drain and finely slice in julienne shape. Place in a saucepan with three-quarters ounce butter and cook on a brisk fire for ten minutes, stirring once in a while. Pour puree in pan, mix well, add a pint milk, let boil for fifteen minutes, remove, pour puree into a soup tureen and serve with six slices toasted French bread.