Amount
Ingredient
Preparation



500
grams
beef

boned shin of beef, trimmed



500
grams
pork

boned shin of pork, trimmed



500
grams
lamb shoulder

boned, trimmed weight



700
ml
white wine

dry, alsace



1 1/4
kg
potatoes

peeled and sliced two 1/2 inch thickness



800
grams
leeks

trim and discard the greenest parts, split lengthwise, wash well and dice



80
grams
goose fat

or lard



750
grams
onions

thinly sliced



1
each
bouquet garni

with plenty of thyme



10
whole
black peppercorns

crushed



2
cloves
garlic

peeled and minced



500
ml
chicken stock





1
each
calf's foot

blanched and cut into three



2
tablespoons
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 16 degrees C (325  degrees F). 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.