Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        boneless pot roast
   2      tablespoons   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                    sugar lump
   1      pinch         thyme
   1                    bay leaf
   3      sprigs        parsley
   1      teaspoon      salt
     1/2  teaspoon      pepper
   1      cup           consommé
   1      cup           dry white wine

Preparation:

Have the butcher lard* the meat. In Dutch oven or large heavy saucepan, heat butter. Add meat and cook over brisk flame until slightly browned on all sides. Add salt pork and onions and continue cooking until well browned. Add brandy and ignite. Add calf's foot, carrots, sugar, thyme, bay leaf, parsley, salt, pepper, consommé, and wine. Bring to 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 boiled potatoes. Comments: Boeuf a la mode is one of the basic dishes of French cuisine. It is served everywhere in France, from the most elegant homes and restaurants to the farmer's table. Although it is a family dish, it is considered fit for a king, and Marcel Proust, one of the most sophisticated French writers, has written in "Remembrance of Things Past" a lengthy and loving description of boeuf a la mode and the mysterious way the family cook had of making this dish 'THE' dish to be anticipated, tasted, and talked about. Boeuf a la mode is equally good when reheated, and delicious when eaten cold, covered with the jellied sauce. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Note: * larding is to place a layer of fat on the outside of the cut of