Soak 2 cups of beans for twelve hours or more, and then drain them and put into 8 cups of cold water; add 3 whole cloves, 3 whole allspice, and 3 whole peppers, salt well and boil gently for two hours, rub through sieve, and reheat.
Mix 1 tablespoon of thickening flour, and 1 tablespoon of butter and water, and stir into the soup at boiling point; season afresh and pour into a tureen in which are placed, neatly sliced, 1 hard-boiled egg and half a dozen seeded slices of lemon.
This soup is improved by adding 1 wineglass of sherry, or one may substitute for it a few drops of Tomato Chutney or Worcestershire sauce