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Baked Pickled Pork and Beans

Place in a saucepan of water one quart of white beans, which have been previously soaked for twelve hours in water, and boil them gently until they are done and can be easily pierced with a pin; great care should be used not to boil them too fast, as they will break open; a small chopped onion may be boiled with them if desired. Turn them out into a colander, and pour cold water over to cool them. Put three quarters of a pound of salted pork, after cutting it into strips, three or four in number, into a deep baking dish, and pour in enough boiling water to cover. Bury the pieces of pork in the beans, then put one teaspoonful of salt into a basin, and stir in a teaspoonful of mustard mixed with half a teacupful of molasses; pour in enough more of the boiling water to make the entire quantity half a pint, and pour this mixture over the beans and pork, adding enough more of the boiling water to make them well moistened. Place the dish in a moderate oven and bake for an hour; then turn the beans out onto a dish, and serve with the pieces of pork in the center. A teaspoonful of bicarbonate of soda should be added to the saucepan in which the beans are being boiled, as it will destroy the acid taste of the skins.