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Cassoulet, Toulousaine

Soak a quart white beans in plenty water during night; drain, place in a saucepan with two quarts water and boil for five minutes; drain and place in a large earthen pot. Roast a five to six pound piece shoulder of mutton and half a duck together in the oven for twenty minutes or until a nice brown colour; remove, cut into six even pieces both duck and mutton, and add to the beans with a two-ounce piece lean raw pork, one small cervela sausage, three country sausages, one carrot cut in quarters, one onion with three cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, one bean garlic, one bay leaf and a sprig thyme; add to the pot, season with a good teaspoon salt and half teaspoon white pepper. Moisten with three quarts of water, lightly cover the pot and set in the oven for eight hours. Remove, take up the bunch of herbs, onion and carrots, cut the cervelas and the piece of pork into slices, dress the rest of the pot on a large dish, arrange the bacon and cervela on top, sprinkle a half teaspoon freshly chopped parsley over and serve.