1 qtlarge white navy beans
6 qthulled corn (smutty white is best)
6-8 lbcorned beef (2nd cut rattle rand)
1 lbsalt pork, fat and lean
4-6 lbchicken, cleaned and trussed
1 largewhite turnip
·salt and pepper to taste
How to Make Plymouth Succotash
- Soak beans overnight. In the morning simmer until soft, and mash to a pulp. Place pork and corned beef in cold water to cover grdually bring to a slow boil; continue until tender, about 3 hours.
- Boil the chicken in another kettle until tender, 1 1/2 hours.
- Place the mashed beans and hulled corn in a kettle with some fat and liquor from the cooked meats. Simmer to the consistency of a thick soup. The beans should absorb the liquor, but not become too dry.
- Remove the meats to a warm platter to be served with the succotash.
- Mix the corned beef and chicken liquors and in this cook the turnip and potatoes cut in small pieces.
Now add the hulled corn and beans to the cooked vegetables, and juices as for stew, and simmer a few minutes to blend the flavors. Serve the succotash in bowls and pass the meats to be added or to eaten on the side as desired.
- Now this recipe is very old printed in 1946!
And no I don't know what (2nd cut rattle rand) means????