Allow two pounds of pickled pork to two quarts of dried beans. If
the meat is very salt put it in soak over night. 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. Score the rind of the pork, (which should not be a
very fat piece,) and put the meat into a clean pot with the beans,
which must be seasoned with pepper. Let them boil slowly together
for about two hours, and carefully remove all the scum and fat
that rises to the top. Then take them out; lay the pork in a tin
pan, and cover the meat with the beans, adding a very little
water. Put it into an oven, and bake it four hours.
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.