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Lima Beans, Bonne Femme

Place in an enamelled pan one finely chopped onion, two ounces lean raw ham cut in small squares, and one tablespoon melted butter, and nicely fry five minutes, stirring meanwhile. Add one pint fresh, shelled lima beans, one-half pint of broth. Tie together a very small head of lettuce and two branches parsley, and add to the beans. Season with a half teaspoon salt, three saltspoons pepper, half saltspoon grated nutmeg, and lightly mix. Cover pan and let gently boil thirty-five minutes, then lift up the lettuce, etc. Knead on a saucer one ounce butter with a light tablespoon flour and add to the beans, gently mix without mashing and cook for two minutes more. Pour them into a vegetable dish and serve.