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Lima Beans, Stanford

Cut into small square pieces two ounces raw lean ham and three leeks, place in an enamelled pan with one ounce butter and gently fry to a nice brown colour; add a light tablespoon flour; stir well. Moisten with a pint broth, then add pint shelled lima beans. Season with half teaspoon salt, three saltspoons pepper and half saltspoon grated nutmeg; mix well, cover pan and cook on range on a slow fire thirty minutes. Remove, dress on a deep hot dish and serve.