Cassoulet of Fowl

Serves 8

Ingredients

 1 quart pea beans

1/2 teaspoon thyme

6 clies bacon

1 clove garlic, sliced

1/3 cup flour

1 teaspoon salt

dash of pepper

One 4.5 pound fowl, cut

3 onions, sliced

1 teaspoon dry mustard

2 cups hot water

Process

"Pick over, wash, and soak beans over night. Drain, cover with cold water, add thyme, cover and let simmer 1 hour or until nearly soft. Drain. Cut bacon in 1 inch squares and saute lightly. Remove bacon, add garlic to fat. Mix flour, salt and pepper. wipe chicken pieces with damp cloth, dry, and roll in seasoned flour. Brown well on all sides in fat and place in bottom of large casserole. Discard garlic. Saute onions in remaining fat, adding more if necessary. Combine beans, bacon, onions, and mustard and cover chicken with them. Pour hot water into skillet, bring to a boil, and pour over beans. Cover and place in a slow oven (275 degrees) for 6 hours, adding a very little more liquid if necessary, removing the cover for the last half hour of cooking."