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Puree of Beans, Honolulu

Soak one pint red beans in cold water over night, drain, place them in a soup pot with two-ounce piece each salt pork and lean raw ham, a sliced carrot, sliced onion, two each sliced leeks and branches celery, two branches each parsley and chervil and one bean garlic. Moisten with half gill red wine and four quarts water, season with a teaspoon salt and half teaspoon pepper, adding half an ounce good butter, cover pot and let gently boil for two hours. Remove seeds and peel a pound piece of pumpkin, then cut it in small pieces, add to soup and let boil for thirty-five minutes more. Strain soup through sieve into a basin, then through Chinese strainer into a saucepan, add a half pint milk, half ounce butter, mix on fire until it comes to a boil, pour into soup tureen and serve with a plate of bread croutons separately.