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Black Bean Soup (Pick over wash and soak over)

Pick over, wash and soak over night one pint of black beans. In the morning drain them, add two quarts of fresh cold water and a bouquet of sweet herbs and place at the side of the fire to simmer very gently until they break in pieces. When half done add one good sized onion roasted in a slow oven until all browned through, one-half of a medium sized carrot cut fine and browned in a little butter or fat, one scant teaspoonful of salt, three cloves and a dozen peppercorns. When very tender rub through a fine sieve and return to the fire. If the pulp is very thick add sufficient brown stock to reduce to a creamy consistence. Taste and add seasoning as necessary. Cook together until browned one tablespoonful each of butter and flour, dilute smoothly with some of the soup, then turn into the kettle and stir until well mixed. Simmer ten minutes longer. Place in the hot soup tureen some thin slices of lemon, quarters of hard boiled egg and (if used) four tablespoonfuls sherry, fill with the soup and send to the table.