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Zampino, with French Beans

"In Italy and Vienna," says M. Dubois, "they think a great deal of 'zampino' (`hand,' i.e. foot and leg, of young pork) from Modena, and they are quite right. For my own part, I do not know any product of this nature more cleverly contrived or more successfully achieved than this `zampino.' The only thing to regret is that the `zampino' is not sufficiently and better know to epicures. Choose a `zampino' freshly salted; having soaked it for two hours, drain, and wrap it up in a fine cloth; tie, and place it in an oval stewpan, moistening plentifully with cold water; make the liquid boil, draw the pan to the side of the fire, keeping the stock simmering for two hours, after which take the pan quite off the fire, leaving the `zampino' in, and twenty minutes after unpack, and dish it on a garnish of French beans or Saucer kraut."