| 500 | g | Boned shin of beef, trimmed |
| DIVIDER | | -- weight ( 1 lb 2 oz) |
| 500 | g | Boned shin of pork, trimmed |
| DIVIDER | | -- weight |
| 500 | g | Boned shoulder of lamb, |
| DIVIDER | | -- trimmed weight |
| 7 | dl | Dry white Alsace wine |
| DIVIDER | | -- (3/4 qt) |
| 1 1/4 | kg | Potatoes (2 3/4 lb), peeled |
| DIVIDER | | -- and sliced (1/2 in thick) |
| 800 | g | Leeks (1 3/4 lb) (trim, |
| DIVIDER | | -- discard the greenest |
| DIVIDER | | -- parts, split the leeks |
| DIVIDER | | -- lengthways,wash and dice) |
| 80 | g | Goose fat or lard (3 oz) |
| 750 | g | Onions, thinly sliced |
| DIVIDER | | -- (1 1/2 lb) |
| 1 | | 'bouquet garni', with |
| DIVIDER | | -- plenty of thyme |
| 10 | | Peppercorns, crushed |
| 2 | | Garlic cloves, crushed |
| 5 | dl | Chicken stock (18 fl oz) |
| 1 | | Calf's foot, blanched and |
| DIVIDER | | -- cut into 3 |
| 2 | tb | Flour |
| | Salt |
| | Freshly ground pepper |
