Baker Oven

Rub a stoneware pot with the butter and garlic. Cut the meat into cubes as for goulash. Cut onions into large cubes. Cut potatoes into small slices.

Layer in the earthenware pot: onions at the beginning, then potatoes, then meat. Season each layer with freshly grated nutmeg, salt and pepper. Top with a layer of potatoes and a few flakes of butter. Pour in the wine. Put lid on and seal with a little bit of salt dough as steam tight as possible.

Put the cooking pot in the oven heated to about 220 °C for about 3 hours. Now pry open the lid and bring to the table.

Bon appétit!

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