Black Bean Soup with Venison

1/2 lb. venison cubes

1 pint dry black beans

3 qts. water

1/4 lb. salt pork

1 carrot, sliced

2 onions, chopped

1 Tbsp. salt

3 cloves

1/8 tsp. mace

1/4 tsp. red pepper

3 hard-boiled eggs, sliced

1 lemon, thinly sliced and seeded

1/2 cup sherry

Soak the beans overnight in 1 quart of the water.

The next morning, pour the water and beans into a large soup kettle and add 2 quarts water, salt pork, venison, carrots, onions, salt, and spices.

Cover and simmer for 3 to 4 hours.

Remove the meat and put the soup through a sieve, or blend in a blender until smooth. Add meat back to soup mixture.

Serve piping hot in a tureen garnished with hard-boiled eggs and lemon slices. Add the sherry just before serving.

Serving Size: Serves 20