Le Ragoût de Fèves

• 1.5 kg (3 lb) broad beans, in the pod
• 1 tablespoon goose fat

Pod the beans. If they are old or large, it is well worth the trouble of removing the inner skins.

Melt the fat in a pan which has a good fitting lid and cook the diced salt pork in it gently for 5 minutes or so. Add the beans, then the whole onions and a pinch of sugar and cook all together over a moderate flame for another 5 minutes. Stir in the flour and amalgamate well, add the wate