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Cassoulic

(Provence.) Chop the remains of any cold meat into dice; add some bacon and onions, cut up half as much of cold cooked lima or white beans, pressed through a sieve, and enough gravy or stock to moisten. Stir; add salt, pepper, parsley, sweet marjoram, and a pinch of nutmeg; pour into a dish, and sprinkle bread-crumbs thickly on top. Bake 1/2 hour and serve with tomato sauce.