Parboil a piece of the middling of salt pork, and score the skin. Allow
a pound to a quart of dried beans, which must be soaked over night in
lukewarm water. Change this twice for more and warmer water, and in the
morning put them on to boil in cold. When they are soft, drain off the
liquor, put the beans in a deep dish, and half-bury the pork in the
middle, adding a very little warm water. Bake a nice brown.
This is a favorite dish with New England farmers and many others.
Although old-fashioned, it still makes its weekly appearance upon the
tables of hundreds of well-to-do families.