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Beans, Haricot, Boston Baked

This is a famous and universally popular American dish. Take one quart of haricot beans, pick them over carefully, wash, and soak all night in cold water. In the morning put them on in a saucepan and partially boil them, until they begin to split open, which will take about half an hour. Then drain off the water and put the beans into a two-quart round brown earthenware jar. Take one pound of pickled pork, slash the top of it, and bury it in the middle of the beans. Season with a little salt, but not too much, as the pork is salt. Then cover with boiling water and put the jar, without a lid, into the oven. Let them cook slowly all day long while the fire is alight, occasionally pouring on a little boiling water as they get dry. By night they will be sufficiently done. They may either be served in an entree dish with the pork in the middle, or be sent to table with a napkin arranged neatly round the jar. No boiling water should be added for an hour or two before they are taken from the oven, or they will not be brown. Probable cost, 1s. 3d.