ALSACE STEW

1/2 lb lamb shoulder: 1/2 lb pork shoulder: 1/2 lb boneless beef shoulder: 3 sliced onions: 3 sliced carrots: 2 sliced leeks: Garlic to taste: Bouquet garni: 2 cups of Alsace Riesling or Pinot Blanc: salt and pepper. 2- 3 lb potatoes sliced.

Combine the first eight ingredients in a bowl, add the wine and refrigerate for twenty four hours, stirring occasionally.

Preheat the oven to 350f, strain the meat and vegetables,butter the 'baekenofe',and layer the meat and vegetables with potatoes,finishing with potatoes. Pour in the marinade and simmer for about three hours.

In Alsace, a pigs trotter is always laid on top. (optional)