Toulouse Cassoulet

(Source: Judy K)

2 lb shoulder of lamb
1lb pork skin or rind
1lb dried white beans
sprig thyme
2 bay leaves
3oz lard or goose fat
1 can tomato paste
2½ tbsp Cognac
12oz Toulouse sausages
2oz soft breadcrumbs

Cut lamb (bones included) into 12 pieces. Boil rind 5 mins. to remove excess salt.
Cut pork skin in pieces and day before cooking cassoulet put rind in deep pan. Add 4 pints water. Cover and simmer 3 hrs. Remove and cool to jelly.
Soak beans overnight in cold water.
Next day, heat pork jelly and when melted add beans, thyme, bay leaves, salt and pepper.
Heat lard and sauté lamb pieces, browning them lightly on all sides. Reduce heat, cover and cook 30 mins.
Add meat to beans and stir in tomato paste and Cognac.
Simmer 30 mins.
Brown sausage lightly in skillet. Cut in 5 pieces and add to beans. Pour cassoulet into casserole. Sprinkle with some of breadcrumbs and bake 15 mins. in hot oven (400º F). Remove from oven, stir with fork, sprinkle again with breadcrumbs and return to oven for 15 mins. again. Repeat process 5 times in all.