Allow two pounds of pickled pork to two quarts of dried beans. Soak the
meat all night in a pan of cold water. Put the beans into a pot with
cold water, and let them hang all night over the embers of the fire,
or set them in the chimney corner, that they may warm as well as soak.
Early in the morning rinse them through a cullender. Having scored the
rind of the pork, (which should not be a very fat piece,) put it into
a pot with cold water, and boil it till tender, carefully skimming off
the liquid fat. _In another pot_ boil the beans till they have all
bursted. When soft, take them up; lay the pork in a tin pan; and cover
it with the beans, adding a very little water. Then bake them in an
oven till brown, but not longer.
This is a homely dish, but is by many persons much liked. It is
customary to bring it to table in the pan in which it is baked. The
chine is the proper piece for this purpose.