500 g Boned shin of beef, trimmed
— weight ( 1 lb 2 oz) 500 g Boned shin of pork, trimmed
— weight 500 g Boned shoulder of lamb,
— trimmed weight 7 dl Dry white Alsace wine
— (3/4 qt) 1 1/4 kg Potatoes (2 3/4 lb), peeled
— and sliced (1/2 in thick) 800 g Leeks (1 3/4 lb) (trim,
— discard the greenest — parts, split the leeks — lengthways,wash and dice) 80 g Goose fat or lard (3 oz)
750 g Onions, thinly sliced
— (1 1/2 lb) 1 ‘bouquet garni’, with
— plenty of thyme 10 Peppercorns, crushed
2 Garlic cloves, crushed
5 dl Chicken stock (18 fl oz)
1 Calf’s foot, blanched and
— cut into 3 2 tb Flour
Salt Freshly ground pepper Cut each type of meat into 6 even pieces. Put them into 3 separate bowls and sprinkle generously with white wine. Cover the bowls and refrigerate for at least 12 hours. Preheat the oven to 160 oC (325 oF). In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes. Lay the leek on top of the onions, then the potatoes. Add the ‘bouquet garni’, peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right. Pour over the marinade and the remaining whine. Salt lightly, add the chicken stock and lay the pieces of calf’s foot on top. Put the lid on the casserole. Mix the flour with a little cold water to make a soft paste. Spread this paste between the top of the casserole and the lid to make an airtight seal. Cook in the low oven for 4 hours. Present the casserole at the table just as is. Break the seal and lift off the lid.