Butter bean Stock Recipe

• ½ pound butter beans
• 3 quarts water
• 1 teaspoon salt
• 1 ounce onion
• 1 ounce carrot
• 1 ounce celery

1. Wash the beans and soak them in one quart of water all night.
2. Skin them and tie them up in a muslin.
3. Put them into a saucepan, with the skins and the water in which they were soaked, and two quarts besides.
4. Add the salt, bringing to a boiling point.
5. Skim, and add the vegetables.
6. Boil gently for two hours.
7. Take out the beans, strain, and the stock is ready for use.

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