Original Plymouth Succotash - cooking recipe

Ingredients

4 lb. corned beef
4 to 5 lb. chicken, pheasant or quail
1 qt. pea beans
1 thinly sliced turnip
6 thinly sliced potatoes
salt to taste
2 qt. hulled corn, well cooked

Preparation

In a large kettle or Dutch oven, boil meat and chicken together the day before the dish is to be served.
Soak the beans overnight, then cook until soft enough to mash.
Reheat the meat and fowl.
Skim off fat from broth and add sliced turnip and potatoes.
Cook slowly.
When nearly done, add the mashed bean pulp and corn.
Stir often.
Serve immediately.