Ingredients

3lb (1.35kg) Pot roast, boneless

2 tbsp Butter

4 slices Salt pork (thin slices), cut in small pieces

12 small White onions

1/8 cup Brandy

1 Calf's foot, or veal knuckle

3 Carrots, cut in 1" pieces

1 tsp Sugar

1 pinch Thyme

1 Bay leaf

3 sprigs Parsley

1 tsp Salt

1/2 tsp Pepper

1 cup stock

1 cup Dry white wine

Method

In a large heavy saucepan the heat butter.

Add meat and cook on a high heat until slightly browned on all sides.

Add salt pork and onions and continue cooking until well browned.

Add brandy and set alight.

Add calf's foot, carrots, sugar, thyme, bay leaf, parsley, salt, pepper, stock, wine and bring to the boil.

Cover tightly and simmer for 4 hours, or until meat is tender.

Remove meat and cut it against the grain into thin slices.

Arrange slices on heated serving dish.

Garnish with onions, carrots, and meat of calf's foot.

Skim fat from gravy.

Pour a few spoonfuls of gravy on slices of meat.

Strain remaining gravy and serve in a sauce boat.

Serve with new potatoes.

Cooks Comments and Tips

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