Cassoulet

Ingredients

• 1½ pints navy beans
• 1 piece bacon rind
• 1½ pounds lean mutton
• 1 pound lean pork, diced
• 1 onion sliced
• ½ pound smoked sausage
• 1 tablespoon minced parsley
• 2 garlic cloves, sliced
• 1 sprig thyme
• 1 tomato
• salt and pepper

Method

1. 1

   Soak and parboil beans.

2. 2

   Cut bones from mutton and simmer to make a broth.

3. 3

   Start simmering onion in fat, add garlic, then mutton, and let all slowly brown.

4. 4

   Take out mutton, add tomato to pan and simmer until thick.

5. 5

   Place bacon rind in bottom of a wide saucepan, add onion mixture, then a few beans and some of the meat; alternate beans and meat, seasoning each layer, until all are used.

6. 6

   Pour in the strained juice, cover closely and simmer for about 3 hours.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 54. The excerpt below is the record exactly as published.

CASSOULET lyi PINTS NAVY BEANS I PIECE BACON RIND lyi POUNDS LEAN MUTTON I POUND LEAN PORK, DICED 1 ONION SLICED ^ POUND SMOKED SAUSAGE GOOSE OR BACON FAT I SPRIG THYME 2 GARLIC CLOVES, SLICED I TABLESPOON MINCED PARSLEY I TOMATO SALT AND PEPPER I02 MOST-FOR-YOUR-MONEY COOK BOOK Soak and parboil beans. Cut bones from mutton and simmer to make a broth; and if you have a piece of fowl, a goose or duck carcass, or any other tasty leftover, throw it in with the mutton bones. Start simmering onion in fat, add garlic, then mutton, and let all slowly brown; take out mutton, add tomato

Cook this with the app: pantry check, scaling, and the assistant.