Ingredients

  • 1 pound best quality black beans
  • 1 pound lean veal
  • 1 ham bone
  • 1 lemon, cut into 8 pieces
  • 3 cloves, stuck in the lemon pieces
  • 1/4 teaspoon allspice
  • 1/4 teaspoon pepper
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 3 onions, chopped
  • 1 cup sherry
  • Salt to taste
  • Directions

    Wash thoroughly and soak black beans overnight. Drain. In a large soup kettle, combine beans, 2 quarts of fresh water, the veal and bone, lemon pieces, dry seasonings and Worcestershire sauce. Bring to a boil and reduce heat. Cook slowly until beans are mushy, about 3 to 4 hours. Add more water if thinner consistency is desired. Remove meat, shred and set aside. Remove lemon and cloves and discard. Press beans through a sieve and add the meat. In butter fry the onions until brown and add to the soup. Add sherry and more salt or pepper, if desired. Heat to boiling point. Garnish each serving with a slice of hard boiled egg.

    Serves 8 to 10

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