Pork With Corn and Beans
Boil a nice small leg of corned pork, skim it well, and boil it thoroughly. Then have ready a quart, or more, of fresh string-beans, each bean cut into only three pieces. Boil the beans for an hour in a separate pot. In another pot boil four ears of young sweet corn, and when soft and tender, cut it down from the cob, with a sharp knife, and mix it with the boiled beans, having drained them, through a cullender, from all the water that is about them. Having mixed them well together, in a deep dish, season them with pepper, (no salt,) and add a large lump of fresh butter.
For green beans you may substitute dried white ones, boiled by themselves, well drained, and seasoned with pepper and butter, and mixed in the same dish before they are sent to table. Or the mixed corn and beans may be heaped round the pork upon the same dish.
To eat with them make some indian dumplings of corn meal and water, mixed into a stiff dough, formed into thick dumplings, about as large round as the top of a tea-cup, and boiled in a pot by themselves.