Julia Child’s Cassoulet Recipe | GBH

Ingredients

• 2 pounds (5 cups) dry white beans, such as Great Northern
• 1 pound fat-and-lean salt pork (rind optional)
• 1 large herb bouquet made up of 8 parsley sprigs, 4 garlic cloves, 1/2 teaspoon thyme and 2 imported bay leaves, all tied in washed cheesecloth
• Salt, to taste
• 4 pounds bone-in lamb shoulder, sawed into stewing chunks
• Rendered goose fat, or cooking oil
• 2 large onions, sliced
• 4 or 5 large garlic cloves, minced
• 4 or 5 tablespoons tomato paste
• 1/2 teaspoon thyme
• 2 imported bay leaves
• 2 cups dry white wine
• 3 cups beef stock or bouillon, or more if needed
• Salt
• pepper
• 5 pounds preserved goose, cut in pieces, plus cracklings
• 1 1/2 to 2 pounds sausage, such as kielbasa or chorizo, or sausage meat formed into cakes
• 3 tablespoons rendered goose fat or melted butter; more if needed
• 2 cups moderately pressed-down fresh white crumbs from crustless, nonsweet French or Italian bread
• 1/2 cup moderately pressed-down minced fresh parsley