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Lima Beans, Fermiere

Finely slice two very small, scraped carrots, one small white onion and one ounce lean salt pork cut in small pieces, place in an earthen pot with a teaspoon lard, and gently brown for six minutes, then add a pint shelled Lima beans. Tie together two leaves lettuce, one bean garlic, one branch parsley and a branch chervil and add to the beans, pour hot water up to half the height of the beans. Season with half a teaspoon salt, half teaspoon sugar and two saltspoons pepper. Mix well, cover the pan, cook on the range for five minutes, then set in oven for thirty-five minutes. Remove, lift up the bouquet, add half ounce butter and toss well. Place on a vegetable dish and serve.