Soak sap in a large coliseum of water for 6 hours or overnight. Drain sap and put them in a large roaster–safe pot with a heavy bottom and a tightfitting lid. Add 1 tablespoon swab and enough cool water to cover 2 elevation above the sap. Bring to a pustule, also lower the heat and poach gently, stirring sometimes, until the sap are just tender, roughly 30 to 40 twinkles. Drain and remove sap.
toast the roaster to 250 degrees. Bring a kettle full of water to a pustule on the cookstove. Return the heavy– bottomed pot to the cookstove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, also turn off the heat and add the diced onion and, on top of it, the sap. Mix together molasses, mustard and black pepper, and add the admixture to the pot. Pour in enough boiling water to cover sap, put the lid on and singe, sometimes adding further water to keep sap covered, until they’re tender but not falling piecemeal, 4 to 5 hours.
Remove sap from roaster, uncover, stir and season with swab.
With the lid off, return pot to roaster and let sap finish cuisine, uncovered and without fresh water, until the sauce has thickened and the top is deeply blunt, about 45 twinkles more