The beans used for this purpose may be the ordinary kidney, the rice
or field bean, or, best of all, the French mock-turtle soup bean.
Soak a quart of these over night in soft lukewarm water; put them
over the fire next morning, with one gallon of cold water and about
two pounds of salt pork. Boil slowly for three hours, keeping the pot
well covered; shred into it a head of celery, add pepper—cayenne, if
preferred—simmer half an hour longer, strain through a cullender, and
serve, with slices of lemon passed to each guest.
Mock-turtle beans, treated in this way, yield a very fair substitute
for the fine calf’s-head soup known by the same name.