2 calf feet
250 g of crumbled wheat
1 little bowl of soaked chick peas
1 thin minced onion
1 soup spoonful of red pepper
1 pinch of hot red pepper
1 soup spoonful of oil
salt

Instructions

Cut each foot in 3 pieces and wash out them.Cook them for 1 h and a in a pan with onion, sweet red pepper, oil, salt and water, add wheat, chick peas and 1 litre of water, boil for 15 minutes ,cover and allow to simmer on a little fire for many hours ,if possible on embers or in an oven.
This plate may be ready in advance and warmed up again before served.

50g (2oz) butter
1.5kg (2-3 lb) Stewing Veal
450g (1lb) washed and trimmed leeks,
thickly sliced 4 cloves garlic,
chopped finely 175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves,
salt, pepper
15 fresh, roughly chopped sage leaves,
or 1 tablespoon dried sage

Instructions

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.

Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 – 1 1/2 hours or till the meat is really tender and ready to fall from the bone.

Add the sage and continue to cook for several minutes.Adjust the seasoning to taste and serve in bowls– the barley will serve as a vegetable.