• 2 pork fillets, well trimmed
• 1 calf’s foot (split by the butcher, well washed)
• ½ bottle red wine

The fillets should be laid in a fish kettle (since a pork fillet is generally about 12–14 inches long), with a calf’s foot and the onions, and simmered in half a bottle of red wine, 1½ pints water (