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Puree of White Beans

Soak a pint of white beans over night, drain, place in a saucepan with a half pound piece salt pork, one carrot cut in quarters, one white onion with two cloves stuck in, two branches parsley, half teaspoon salt, half teaspoon pepper and one quart water. Cover pan, boil thirty minutes, then set in oven one hour. Remove, free beans from all the ingredients, then press through a sieve into another saucepan, add half ounce good butter, mix well with wooden spoon while heating for four minutes, remove and use as required.