2 pounds bacon
1/2 pound chopped cabbage
salt to taste
1/2 cup water
2 tablespoons Worcestershire sauce
8 lima beans, with liquid
3 cups diced celery
1/2 onion, diced
1 medium tomato, peeled and diced
1 (16 ounce) can sliced mushrooms
1/2 cup sliced celery
Trim 3/4 cup of the bacon fat and brown the bacon on both sides. Drain the grease in a large stockpot. Add the cabbage in pieces that touch; cook until tender but still somewhat discolored. Toss with bacon grease all over.
Add the bacon grease, lemon juice, salt, water, Worcestershire sauce, lima beans and wine. Cook until beans are tender, about 20 minutes or until thickened.
Add acid-free lemon juice and salt and pepper to taste. Cover and reduce heat to simmer.
Stir in tomato puree and celery. Stir constantly and leave it in for 1 hour, stirring occasionally. Adjust the salt, lemon juice and salt, pepper to taste.
Toss meat with potatoes and spread in the bottom of a large casserole dish. Pour tomato-wine mixture over meat, mix well and cover. Cover dish and bake.
Bake at 375 degrees F for 45 minutes, stirring occasionally. Let meat cool over night, removing foil as necessary.
Melt butter in a large skillet over medium heat. Fry bacon over medium heat. Brush tail end of sausage with bacon grease. Fry sausage about 1/2 inch thick; fry bacon 1 or 2 knife-edged pieces until evenly brown on one side. Spread beef pulling meat out of skillet and spread with tomato sauce on the other side. Throw potato mixture over dumplings, meatloaf and vegetables. Cover and refrigerate about 4 hours, allowing vegetables to cool.
Preheat oven to 350 degrees F (175 degrees C).
That's it! Serve this dish with grilled ham and asparagus or with ravioli as animal toppings.
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