The word "cassoulet" comes from "cassoles" or "cassolettes"the earthenware cooking pots used in the preparation of this dish in the Languedoc district in the South of France.
1 lb.of dried white haricot beans, 5 oz.of chopped fresh pork crackling or bacon rind, 5 oz.of chopped or grated fat green bacon (or chopped fat mildly-smoked bacon), an unsalted knuckle of pork weighing about 1/2 lb., 1 lb.
of very lean mutton, smoked Toulouse sausage (1 whole sausage weighing about 1/2 lb.),1 Ã‚Â£ to I lb.
of goose or duck confix, 2 onions each stuck with a clove, 2 cloves of garlic, 2 tomatoes, 1 tdblespoonful of chopped parsley, and 2 bunches of mixed herbs.
Soak the haricot beans overnight.
Put them in lightly salted cold water, add a bunch of mixed herbs and cook them for only 1 1/2 hours, so that they will be only three-quarters cooked.
Melt the grated or chopped fat green bacon in the earthenware casserole in the oven, and sizzle in this fat the piece of mutton, the knuckle of pork, and the bacon rind.
As soon as all these are golden brown, add the well-drained haricot beans, the potted goose or duck, the whole smoked sausage, onions, bunch of mixed herbs, crushed cloves of garlic, and the juice or the flesh (without pips or skin) of the two tomatoes.
Bake in a very moderate oven for 2 1/2 hours.
At the end of this time, transfer on to a wide earthenware dish, or several small individual wide earthenware dishes, a portion of beans, all the carved meats, sliced sausage, topping this with more haricot beans.
Then put the wide earthenware dish or the small individual earthenware dishes into a moderate oven for another half hour, until a thin golden skin has formed on top.
The purpose of this transfer is so that you may have as large an area as possible on which the delicious golden crust can form.
During the shooting season, you may substitute for the lean piece of mutton a partridge cut up small this makes the dish really marvelous.