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°C (325°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 wine. 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.
Service: Present the casserole at the table just as is. Break the
seal and lift off the lid.
Note: This a Baeckenoffa, a beef, pork and lamb stew: this recipe is
from Alsace. Originally, the country people took their dish to the
baker to cook in his oven. They would arrive early in the morning,
usually on the baker's closing day, when the fire had gone out, but
was still warm--the perfect temperature to simmer this family dish
very slowly without having to pay for the fuel.
