water and cook either in a slow
oven for 4 to 5 hours or over a
direct flame on top of the stove for
1½ to 3 hours (the time of cooking
varies a good deal with the quality
of the beans). Add salt only in the
final stages of cooking.
Meanwhile, roast the pork and
the mutton in the dripping (and the
duck if you are using this).
When the beans are all but
cooked, cut all the meats, the rinds
and the sausage into convenient
pieces, put them in alternate layers
with the beans in a deep
earthenware pot and add enough
of the liquid in which the beans