DtG -- English cooking's bad rep is not just down to wartime food rationing. When I was in Manchester as an exchange student in 1970, the missus of the house submerged a whole leg of lamb (or perhaps mutton) in a huge stock pot full of water and proceeded to boil it. Breakfast was canned Spaghetti-Os (or something like it) on toast. Still gives me the willies to think of it.

Eliza -- I make stock anytime I have bones. So much better than store-bought broth.

CS -- I made cassoulet just recently, with the legs from a duck we roasted the day before, and some nice kielbasa sausage. And yes, of course you want the breadcrumb crust on top!