Never serve beans until they have been soaked over night. At eight
o’clock in the morning, put eight quarts into two kettles, and fill up
with clean cold water. Boil constantly, over a brisk fire, for an hour
or more, during which many of the beans will rise to the top. At the
end of this time, take the kettles off the fire for fifteen or twenty
minutes, and then pour off all the water, replacing it with fresh clean
water. Add to each kettle a pound of parboiled pork, without rind, and
boil continuously for an hour and a half longer.
At quarter past eight o’clock, fill three kettles loosely with pieces
of pork weighing from three to five pounds, cover with water, and
boil briskly for one hour; then pour off all the liquid, and fill up
with clean _hot_ water, and boil for one hour and a half longer;
then take out all the pork, and lay it aside. Take out also one-half
of the beans from the other kettles, placing them aside for breakfast
next morning, and add to the remainder the liquor in which the pork
was boiled. To each kettle add also two onions chopped or sliced,
with plenty of black or red pepper, some salt, and a tablespoonful of
vinegar. After fifteen minutes’ longer boiling, mash the beans with a
wooden stick made for the purpose, and serve, with a slice of pork, in
a separate dish.
If onions are plenty, mince fine eight or ten of them, fry them in a
pan with a little flour and fat, with half a pint hot water, and the
same quantity of the liquor in which the pork was boiled. After cooking
five minutes, add pepper, salt, and half a glass of vinegar, and pour
over the slices of pork.