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Pork and Beans, New York Style

Soak a pint of large white beans in plenty of water over night, or six hours at least. Drain, place in a saucepan with two quarts water one and a half pounds salt pork, one carrot cut in quarters, one onion with two cloves stuck in it. Tie in a bunch two leeks, two branches parsley, one bay leaf and a spring thyme, and add to pan with half a teaspoon white pepper, cover and let boil two and a half hours, remove, drain on a sieve, remove carrots, onions and bunch of herbs. Replace the beans in same pan, add one ounce good butter with a gill molasses, mix well, then place in a baking dish. Cut pork in thin slices and arrange them over the beans, one overlapping another, sprinkle two tablespoons fresh bread crumbs over, place in oven twenty-five minutes, remove and serve.