Amount
Ingredient
Preparation



1/2
pound
pork shoulder





1/2
pound
lamb

bonelss shoulder



1
pound
ground chuck

lean



1/2
teaspoon
thyme leaves

fresh or 1/4 ts dried thyme



1
each
garlic clove

minced



1
tablespoon
parsley

chopped



1/2
teaspoon
salt

or to taste



1/4
teaspoon
pepper

fresh ground, plus



6
each
peppercorns

cracked



2
cups
wine

alsatian sylvaner, riesling



1
tablespoon
butter





4
large
onions

sliced



4
large
potatoes

sliced



4
each
bay leaves

 Cut meats into 2-inch size chunks and place in large bowl.  Add  the herbs, garlic, bracked peppercorns, and chopped parsley.  Pour wine  over the mixture and marinate overnight.  Remove meats from  marinade.  Season with additional salt and freshly ground pepper.

Heat oven to 35 degrees.  butter the inside of a 3-quart  earthenware casserole.   Begin with a layer of potatoes and onions (season  each layer with salt and pepper), then add a layer of combined meats.   Continue alternating layers, finishing with a layer of potatoes.  Pour  marinage over all, place the bay leaves on top, and cover the pot.  To prevent  steam from escaping, seal all around the lid with a dough paste made by  mixting flour and water to a dough consistency.  

Bake for two hours. Serve in  the same pot directly from the oven with a green salad