1 c. lg. dry lima beans
4 1/2 c. water
1/4 c. flour
1/2 c. cold water
1 (8 oz.) can diced tomato
1 c. sliced celery
1 c. sliced carrots
1/2 c. chopped onion
1 bay leaf
2 tsp. salt
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/4 c. milk
1/4 tsp. Worcestershire sauce
1 lb. ground round

Rinse beans. Place in Dutch oven, add 4 1/2 cups water. Boil 2 minutes. Take them off heat, cover and let stand 1 hour and do not drain.

Combine flour and cold water and stir into beans. Cook until thick and bubbly. Add vegetables, bay leaf and 2 teaspoons of salt and bring to a boil. Cover and place in 375 degree oven. Bake 1 1/2 hours, stirring occasionally.

Meanwhile, combine bread crumbs, remaining salt, milk, Worcestershire sauce, and the ground round and mix them altogether. Shape into very small meatballs. Add to vegetables and cover and continue to bake 45 minutes. Remove bay leaf and serve with hard roll. Serves 6.