Lamb, 2 pounds,
Onions, 2 (sliced),
Lettuce, 1 small head,
Dried flageolets (black beans), 1 cup,
Cold water, 1 pint,
Salt and pepper.
Soak the beans overnight. Cut the meat into small pieces, and put it, with the flageolets and the sliced onions, into a stewpan.
Add a pint of cold water, cover closely and let it simmer for about 3 hours.
About half an hour before it is done, add salt and pepper, and also the lettuce leaves. It may need a little more water from time to time when cooking.