garlic sausage (not salame, but the
kind sold for frying or boiling by
French and Continental
delicatessen shops), 2 or 3 pieces of
preserved goose (in England
replace this with half a duck, or
omit it altogether), 1 lb of a cheap
cut of smoked gammon, 2 or 3
cloves of garlic, herbs, 3 oz of
goose dripping or pig’s lard, an
onion.
Soak the beans overnight. Put
them in a large casserole or
saucepan, add the onion, garlic,
pork rind, the piece of gammon,
and a faggot of herbs (bay leaf,
thyme, parsley). Cover with fresh