|Dry white beans||2 Pound (Great Northern)|
|Water||1 Cup (16 tbs)|
|Ham shank||1 (With Meat On It)|
|Onion||1 Medium, stuck with 6 to 8 whole cloves|
|Whole cloves||8 (Stuck With Onion)|
|Fresh parsley sprig||8|
|Celery leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Lean pork loin chops/Lean pork rib chops||2 Pound|
|Bacon drippings/Salad oil||1⁄3 Cup (5.33 tbs), melted|
|Onions||3 Large, chopped|
|Garlic||2 Clove (10 gm), minced or mashed|
|Garlic sausage||1 Pound|
|Coarse dry bread crumbs||2 Cup (32 tbs)|
|Melted butter||3 Tablespoon|
While beans are cooking, arrange chicken pieces and pork chops in a large, greased broiler pan; they should be close together, and in a single layer in the pan.
Brush with part of the drippings or melted butter.
Broil slowly with the meat about 8 inches from heat for 25 to 30 minutes, or until browned.
Turn, brush again with the fat, and continue broiling for 15 to 20 minutes.
Set aside the browned meat, drain fat into a frying pan; add onion and garlic to the pan and saute until soft.
Drain the liquid from the beans into the broiler pan and scrape up all the browned particles.
Stir onion mixture into the drained beans.
Cut sausages into 1-inch pieces.
Cut pork chops to make about 12 pieces.
To assemble, spoon a layer of beans and onions into the bottom of a 5 or 6-quart casserole.
Cover with about half the pork chops, chicken pieces, ham, and sausage.
Add a second layer of beans, then a layer of the remaining meat pieces.
Make a top layer with the remaining beans.
Pour in the liquid from the broiling pan and add water, if needed, to bring liquid to about 1/4 inch below top level of beans.
Mix the bread crumbs with the 3 tablespoons melted butter and sprinkle on top of the bean layer.
Cover tightly and bake in a moderate oven (350°) for 30 minutes.
Remove cover and bake for about 30 minutes longer, or until top is browned.
Put cover back on as soon as you remove the casserole from the oven.
Wrap tightly in several layers of newspapers and put into a corrugated box to carry to the picnic.