Mixed Dishes Superior Pork And Beans

superior pork and beans
(from The Housekeeper's Encyclopedia of Useful Information in All Branches of Cooking and Domestic Economy, by E. F. Haskell, 1861)

Ingredients:

Pork Shoulder Portion​

Beans​

Instructions:

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Look over the beans and put them in soak the evening previous to cooking in soft water. Parboil, and throw off the water twice, prepare a piece of pork, and put it in the beans, with the third water. Let the water boil up skim, and boil five minutes, and drain both pork and beans thoroughly. Have ready boiling water, put the beans and pork in the pot with as little water as will cover them, simmer gently until tender. The water should all be evaporated when done, leaving the beans nearly dry. Taste, and if not sufficiently salted by the pork, season with more, but be careful not to get too much salt. Spread the beans evenly in a baking dish, slash the pork, and put it on a pan by itself to bake, it should be handsomely browned. Stir up the beans often, until within twenty minutes of dinner time, then spread them evenly, and let them brown. If they do not look sufficiently brown, wet them over with egg, and brown with hot iron, or any other manner convenient. Lay the pork in the middle, without the fat, which dripped from it in roasting. This will be found much more healthy than when prepared after the old rule of baking pork and beans in the same dish. Serve as dessert a baked Indian pudding Horseradish, catsups, and pickles are the best relishes. Stewed beans are prepared as above, and gently boiled in the last water with the pork until nearly dry. Beans should be cooked in soft water, or if hard, with a small bit of soda in the water.​