Name: Baeckenoffa (Beef, Pork and Lamb Stew)
Ingredients: 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

Perhaps one reason for the general failure of personal resolutions is our haste in making them. If we were to take some time to think, study, and pray before we hurry into another exercise in futility, maybe we would actually experience success. God promises that His people will ultimately be successful, not necessarily in worldly or vain pursuits, but in our pursuit of holiness. He has told us that we are being sanctified – we are being made like Christ (Rom. 8:29). But we also know that the main tool in our sanctification is not our own personal resolve, but rather God working in us through His Word (John 17:17). If the Bible is God's best tool, we should make it ours as well.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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