Soak one quart of beans over night, then drain off the water. Add fresh water and let them boil up once; drain them through a cullender. Then put them into more water with a knuckle of veal, cold beef or mutton (about two pounds of meat). Boil it five hours, then strain the whole through a sieve, mashing the beans so that all but the skins will go through. Put it on again, let it boil, flavor with salt and pepper. Cut a lemon into slices and boil two eggs hard. Chop them up and put them into the tureen with a cup of wine (if you desire it), and then pour in the soup.