pieces of bacon and cloves of
garlic. Tie round with string,
season with salt and pepper and
brown on all sides in bacon fat. Put
into a deep casserole, cover with a
quantity of well-fried onions, 5 or 6
carrots, a piece of celery, a piece of
orange or lemon peel, thyme, bay
leaf, peppercorns, cloves, and a
calf’s foot cut up, cover with half
water and half red wine. Cook
extremely slowly either on top of
the stove or in the oven (Regulo 1
or 2) for 7 or 8 hours.
Remove the meat, which should
be so soft it can be cut with a
spoon, take off the string and put it